Cucumber Tomato Salad

by Linda Capeloto Sendowski on February 2, 2011

cucumber salad  kurabiedes 012 - Copy - Copy - Copy-5

Another crunchy wonderful salad for a side dish, this version of the classic Israeli salad is great with Lamb, beef, chicken, or fish.  This night I was thinking light since I want to fit in a certain dress soon.  I made the salad and a piece of succulent Chilean Sea Bass, pan seared in a little olive oil.

The salad may be used in a buffet or makes a wonderful side dish for brunch.

Makes a side dish for 4 people

6 Persian cucumbers

4 vine ripened Roma tomatoes

1 red bell pepper

1/3 cup of mashed grilled eggplant (it comes in a container like hummus, all ready to use)

Salt and fresh cracked pepper

2 tablespoons fresh lemon juice

2 tablespoons fruity olive oil (optional)

Wash the cucumbers. Scrape the skin of the cucumbers, peeled or not, your choice, and then dice them about 1/3 inch size.  Dice the tomatoes and red bell pepper about the same size as the cucumber.  Add all of the ingredients to a serving bowl and toss well.  The oil really is optional.  I usually don’t add it.

Share
Print This Print This | PDF version

Leave a Comment


(ID only. No links or "@" symbols)

 

Previous post:

Next post: