Tomato Cucumber Salad with Oregano Dressing
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 93 |
| pro | 1 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 8 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 213 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 6 |
| vit A | 8 |
| vit C | 38 |
| folate | 14 |
The inspiration for this salad comes from Grano, a popular Italian restaurant in Toronto. If you like, use yellow tomatoes to make this dish even more colourful.
Ingredients
- 4 tomatoes
- 1 English cucumber, (12 inches/30 cm)
- 2 stalks celery, sliced
- 1/3 cup thinly sliced sweet onions or red onions
- 1/4 cup chopped fresh parsley
- 2 tbsp chopped fresh basil, or mint
- Dressing
- 3 tbsp olive oil
- 2 tbsp wine vinegar
- 1 clove garlic, minced
- 1 tbsp chopped fresh oregano
- 1/2 tsp salt
- 1/4 tsp pepper
Preparation
Dressing: In bowl, whisk together oil, vinegar, garlic, oregano, salt and pepper; set aside. (Make-ahead: Cover and refrigerate for up to 4 hours.)
Core and cut each tomato into thick wedges. Cut cucumber in half lengthwise; cut crosswise into 1/2-inch (1 cm) thick slices.
In large bowl, toss together tomatoes, cucumber, celery, onion and dressing to coat. Sprinkle with parsley and basil; toss to combine.
- Keywords : Salad; Tomatoes; Cucumbers; Refrigerate/Chill; Onions;
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