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.

No additional tips available.

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

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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.

Cheese and Tomato Salad

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