Fresh Tomato, Cucumber and Red Onion Salad with Oregano
- Number of Servings: 6
Ingredients
5 medium vine ripened tomatoes1 cucumber½ red onions½ cup olive oil4-5 tablespoons red wine vinegar1 teaspoon dried oreganoSaltFresh ground black pepper
Kris Capra, Easy Way Gourmet television show.
https://www.kriscapra.com/index.php
Cut tomatoes in half lengthwise. Slice each half into 4 slices. Place the tomatoes in a medium bowl.
Peel cucumber and slice lengthwise. Slice each half crosswise into ½ inch pieces. Place the cucumber in the bowl with the tomatoes.
Peel the onion and slice in half lengthwise. Slice one half into lengthwise slices and add to the salad.
Add the olive oil, vinegar and oregano. Salt and pepper to taste and toss well.
Allow this salad to marinate for at least 4 hours in the refrigerator before serving.
Helpful Hints
This salad will not taste the same if you do not allow it to marinate. I love to dip my bread into the oil mixture. I prefer to eat this salad the same day I make it. I like best when the tomatoes are nice and firm, but I never throw it away. It will still be good up to 2 days in the refrigerator.
Number of Servings: 6
Recipe submitted by SparkPeople user CHUCKLES0719.
https://www.kriscapra.com/index.php
Cut tomatoes in half lengthwise. Slice each half into 4 slices. Place the tomatoes in a medium bowl.
Peel cucumber and slice lengthwise. Slice each half crosswise into ½ inch pieces. Place the cucumber in the bowl with the tomatoes.
Peel the onion and slice in half lengthwise. Slice one half into lengthwise slices and add to the salad.
Add the olive oil, vinegar and oregano. Salt and pepper to taste and toss well.
Allow this salad to marinate for at least 4 hours in the refrigerator before serving.
Helpful Hints
This salad will not taste the same if you do not allow it to marinate. I love to dip my bread into the oil mixture. I prefer to eat this salad the same day I make it. I like best when the tomatoes are nice and firm, but I never throw it away. It will still be good up to 2 days in the refrigerator.
Number of Servings: 6
Recipe submitted by SparkPeople user CHUCKLES0719.
Nutritional Info Amount Per Serving
- Calories: 189.8
- Total Fat: 18.4 g
- Cholesterol: 0.0 mg
- Sodium: 398.0 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 1.6 g
- Protein: 1.3 g
Member Reviews