Stuff & Nonsense: Cucumber & Tomato Salad With Cheese & Olives


28 June 2018

Cucumber & Tomato Salad With Cheese & Olives

I often serve a simple chopped cucumber and tomato salad as my go-to weeknight side dish, but that can, admittedly, get a little samey-samey from week to week. Happily, the addition of a little fresh soft cheese and olives is a great way to dress it up and make it taste more interesting.

The recipe listed below is just an example. All of the amounts are quite approximate and should be adjusted to suit your own taste/appetite. I seed the tomatoes if I'm using a full-sized one, because otherwise the salad can be bit, well, seedy. However, I don't bother to peel or seed the cucumber because I prefer the added texture. As always, feel free to do your own thing.

Yes, those are fish sticks in the background. No, I have no shame. They were delicious.


Cucumber & Tomato Salad With Cheese & Olives

Yield: 2

Ingredients

  • 4 oz chopped tomatoes
  • 5 oz chopped cucumber
  • 3 oz crumbled feta cheese or fresh goat cheese or perlini mozzarella
  • 1½ oz chopped kalamata olives
  • 1 tablespoon white wine vinegar
  • 2 teaspoons garlic-infused olive oil
  • 1 tablespoon of fresh basil, parsley, or Mediterranean oregano
  • Salt and pepper to taste

Instructions

  1. Toss all ingredients together in a serving bowl. Allow to rest on the kitchen side (so the flavors can marry) while you grill your chicken, bake your fish fingers, or whathaveyou.

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