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Steve Johnson's Cucumber-Tomato Salad

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Yields 6-1/2 cups.

This salad is delicious with grilled burgers.

  • 2 cucumbers, peeled, halved lengthwise, and seeded
  • 2 ripe red tomatoes, cored
  • 1 shallot, thinly sliced
  • 2 Tbs. good-quality extra-virgin olive oil
  • 2 tsp. red-wine vinegar
  • 1 Tbs. chopped fresh mint; more to taste
  • 1 Tbs. chopped fresh cilantro; more to taste
  • 1 Tbs. chopped fresh flat-leaf parsley; more to taste
  • Coarse salt and freshly ground black pepper to taste

Cut the cucumbers in half again lengthwise and then slice them crosswise 1/8 inch thick. Chop the tomatoes into bite-size pieces. Put the cucumbers, tomatoes, shallot, olive oil, vinegar, mint, cilantro, and parsley in a mixing bowl and toss briefly. Adjust the seasonings and serve.

nutrition information (per serving):
Size : per 1/2-cup serving; Calories (kcal): 25; Fat (g): fat g 2; Fat Calories (kcal): 20; Saturated Fat (g): sat fat g 0; Protein (g): protein g 0; Monounsaturated Fat (g): 1.5; Carbohydrates (g): carbs g 2; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 150; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 0;

Photo: Amy Albert

I really liked the herb mixture in this salad. Next time I will add one more shallot mine might have been a bit too small. I made the recipe as written and then after tasting it decided I liked it with more tomato too. My husband ended up mounding it in grilled flatbread with the rosemary chicken I served and loved it.

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