Cheese and Tomato Salad
- Total Time
- 15 minutes
- Prep Time
- 15 minutes
- Rating
- Notes
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Ingredients
Yield:6 servings
- 1½pounds ripe tomatoes (regular or plum)
- 1cucumber (about ½ pound), peeled, cut in half lengthwise, seeded, and cut into ½-inch cubes (about 1½ cups)
- 1 to 2onions (about 8 ounces total), peeled and cut into ½-inch cubes (about 1½ cups)
- ½pound mozzarella cheese, cut into sticks about ½ inch thick by 1½ inches long
- ½cup shredded basil
- ¼cup chopped chives or parsley
- 1teaspoon freshly ground black pepper
- 1teaspoon salt
- ½jalapeno pepper (optional), seeded and chopped fine (about 1 teaspoon)
- 3tablespoons red-wine vinegar
- ½cup extra-virgin olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
323 calories; 28 grams fat; 8 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 10 grams protein; 603 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Cut tomatoes in half crosswise and gently squeeze out seeds. Cut seeded tomatoes into 1-inch pieces. Place chopped onion in a sieve and wash under cold water to remove some of the sulfuric acid compound, which tends to make the onions discolor and is strong-smelling and irritating to the eyes. Drain thoroughly.
- Step 2
In a bowl, combine all the ingredients, stirring well. Serve immediately or cover and refrigerate until needed. An hour or so before serving, remove from the refrigerator so the salad is cool, not cold, when eaten. Serve with a crunchy French bread.
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