Photo: Anna Pelzer
Tomato and Cucumber Salad
11 ingredients
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This salad is reminiscent of deli-style Greek versions. Use the freshest, most flavorful tomatoes you can find.
Estimated Nutrition (whole recipe, rough)
506
Calories
22g
Protein
34g
Fat
28g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 lb. ripe tomatoes, cut into 1/2-inch cubes
- 1/2 cup torn fresh basil leaves
- 2 Tbs. olive oil
- 1/2 tsp. minced garlic
- 1/4 tsp. kosher salt
- One 6-inch piece English cucumber, cut in half lengthwise, seeded and cut into 1/2-inch cubes
- 1/2 sweet onion such as Maui, Vidalia or Walla Walla, cut into 1/4-inch cubes
- 1/2 cup crumbled ricotta salata cheese
- 2 Tbs. sliced, pitted Kalamata olives
- 1 tsp. red wine vinegar
- Freshly ground pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes