Cucumber and Tomato Salad
Cucumber and Tomato Salad is a gluten free and lacto ovo vegetarian side dish. This recipe serves 6 and costs $1.56 per serving. One serving contains 120 calories, 4g of protein, and 9g of fat. 555 people found this recipe to be scrumptious and satisfying. If you have oregano, cucumber, fresh parsley, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Spoonful of Flavor. Taking all factors into account, this recipe earns a spoonacular score of 67%, which is solid. Try Fish with Curried Cucumber Tomato Water and Tomato Herb Salad, Tomato-Cucumber Salad, and Cucumber and Tomato Salad for similar recipes.
Servings: 6
Ingredients:
2 pints ripe cherry tomatoes, quartered (about 4 cups)
1 medium cucumber, peeled, seeded and diced into ½-inch chunks
4 oz. feta cheese, crumbled
1-2 tbsp. fresh parsley, minced
2 garlic cloves, minced
ground black pepper
2 tbsp. extra-virgin olive oil
½ tsp. dried oregano
1 tbsp. red wine vinegar
¼ tsp. salt
1 medium shallot, minced
½ tsp. sugar
Equipment:
bowl
measuring cup
sieve
salad spinner
plastic wrap
sauce pan
whisk
Cooking instruction summary:
Combine the tomatoes, salt and sugar in a medium bowl; toss to combine. Let stand for 30 minutes. Transfer the mixture to a salad spinner and spin until the seeds and excess liquid have been removed, about 1 minute. Stir to redistribute the tomatoes during spinning as needed. Return the tomatoes to the bowl and set aside. (If you don’t have a salad spinner, you can put the tomatoes in a bowl, cover tightly with plastic wrap and gently shake the bowl to remove the excess seeds and liquid.) Strain the tomato liquid through a fine mesh strainer into a liquid measuring cup, pressing to extract as much liquid as possible.Combine no more than ½ cup of the tomato liquid with the garlic, oregano, shallot and vinegar in a small saucepan set over medium heat. Simmer until the mixture is reduced, about 5 minutes. Remove from the heat and let cool to room temperature. Whisk in the oil, and season with pepper to taste.Add the cucumber, feta, dressing and parsley to the bowl with the tomatoes. Toss gently and serve.
Step by step:
1. Combine the tomatoes, salt and sugar in a medium bowl; toss to combine.
2. Let stand for 30 minutes.
3. Transfer the mixture to a salad spinner and spin until the seeds and excess liquid have been removed, about 1 minute. Stir to redistribute the tomatoes during spinning as needed. Return the tomatoes to the bowl and set aside. (If you don’t have a salad spinner, you can put the tomatoes in a bowl, cover tightly with plastic wrap and gently shake the bowl to remove the excess seeds and liquid.) Strain the tomato liquid through a fine mesh strainer into a liquid measuring cup, pressing to extract as much liquid as possible.
4. Combine no more than ½ cup of the tomato liquid with the garlic, oregano, shallot and vinegar in a small saucepan set over medium heat. Simmer until the mixture is reduced, about 5 minutes.
5. Remove from the heat and let cool to room temperature.
6. Whisk in the oil, and season with pepper to taste.
7. Add the cucumber, feta, dressing and parsley to the bowl with the tomatoes. Toss gently and serve.
Nutrition Information:
covered percent of daily need
Related Videos:
Tomato,Cucumber and Avocado Salad - healthy homemade salad - how to make a salad - vegetarian
