Cheese and Tomato Salad Recipe

Name: Cheese and Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds ripe tomatoes (regular or plum); 1 cucumber (about 1/2 pound), peeled, cut in half lengthwise, seeded, and cut into 1/2-inch cubes (about 1 1/2 cups); 1 to 2 onions (about 8 ounces total), peeled and cut into 1/2-inch cubes (about 1 1/2 cups); 1/2 pound mozzarella cheese, cut into sticks about 1/2 inch thick by 1 1/2 inches long; 1/2 cup shredded basil; 1/4 cup chopped chives or parsley; 1 teaspoon freshly ground black pepper; 1 teaspoon salt; 1/2 jalapeno pepper (optional), seeded and chopped fine (about 1 teaspoon); 3 tablespoons red-wine vinegar; 1/2 cup extra-virgin olive oil

Servings: persons

1 1/2 pounds ripe tomatoes (regular or plum)
1 cucumber (about 1/2 pound), peeled, cut in half lengthwise, seeded, and cut into 1/2-inch cubes (about 1 1/2 cups)
1 to 2 onions (about 8 ounces total), peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
1/2 pound mozzarella cheese, cut into sticks about 1/2 inch thick by 1 1/2 inches long
1/2 cup shredded basil
1/4 cup chopped chives or parsley
1 teaspoon freshly ground black pepper
1 teaspoon salt
1/2 jalapeno pepper (optional), seeded and chopped fine (about 1 teaspoon)
3 tablespoons red-wine vinegar
1/2 cup extra-virgin olive oil

1
Cut tomatoes in half crosswise and gently squeeze out seeds.
2
Cut seeded tomatoes into 1-inch pieces.
3
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.
4
Drain thoroughly.
5
In a bowl, combine all the ingredients, stirring well.
6
Serve immediately or cover and refrigerate until needed.
7
An hour or so before serving, remove from the refrigerator so the salad is cool, not cold, when eaten.
8
Serve with a crunchy French bread.

487

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 pounds ripe tomatoes (regular or plum), 1 cucumber (about 1/2 pound), peeled, cut in half lengthwise, seeded, and cut into 1/2-inch cubes (about 1 1/2 cups), 1 to 2 onions (about 8 ounces total), peeled and cut into 1/2-inch cubes (about 1 1/2 cups), 1/2 pound mozzarella cheese, cut into sticks about 1/2 inch thick by 1 1/2 inches long, and more.

Yes, Cheese and Tomato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cheese and Tomato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions