Chopped Cucumber and Tomato Salad

Name: Chopped Cucumber and Tomato Salad
Total time: 40 min
Yield: 6 servings
Ingredients: 1 cup diced red onion; 2 garlic cloves, smashed to a paste with a little salt; 3 tablespoons red wine vinegar; 1/4 cup extra-virgin olive oil; 2 roasted peppers, preferably orange or yellow, chopped; 3 cups halved cherry tomatoes; 3 cups chopped thin-skinned cucumber, such as Persian, skin on, in 1/2-inch cubes; 1/2 cup chopped celery hearts, plus leaves; Kosher salt and black pepper; 3 tablespoons roughly chopped flat-leaf parsley; 4 ounces feta or queso fresco, crumbled (about 1 cup)

By David Tanis

Published July 15, 2020

Chopped Cucumber and Tomato Salad — Andrew Scrivani for The New York Times

Total Time: 40 minutes
Rating: 4(1,042)
Comments: Read comments

Here’s an easy summer salad that’s always a winner. There are many similar chopped salads served throughout the Eastern Mediterranean, but this version with halved sweet cherry tomatoes is especially attractive. Your own take can be a variation on this one: Feel free to use large tomatoes, chop the vegetables as small or large as you like (roughly chopped has its charms), add other herbs like basil, mint or dill, or swap the feta for mozzarella.

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Ingredients

Yield:6 servings

1cup diced red onion
2garlic cloves, smashed to a paste with a little salt
3tablespoons red wine vinegar
¼cup extra-virgin olive oil
2roasted peppers, preferably orange or yellow, chopped
3cups halved cherry tomatoes
3cups chopped thin-skinned cucumber, such as Persian, skin on, in ½-inch cubes
½cup chopped celery hearts, plus leaves
Kosher salt and black pepper
3tablespoons roughly chopped flat-leaf parsley
4ounces feta or queso fresco, crumbled (about 1 cup)

Ingredient Substitution Guide

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Preparation

Step 1
Put onion, garlic, vinegar and olive oil in a large mixing bowl. Let macerate for 10 minutes.
Step 2
Add roasted peppers, cherry tomatoes, cucumbers and celery. Season to taste with salt and pepper, and toss well. Let macerate for at least 20 minutes, tossing several times with the dressing. You can also prepare the ingredients in advance, and assemble the salad up to 1 hour before serving.
Step 3
To serve, toss once more and transfer to a deep platter or wide bowl. Sprinkle with parsley and feta.

Ratings

4 out of 5

1,042 user ratings

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Comments

Alan4 years ago

Increase the vinegar, skip the oil and feta (too much salt for us seniors) and add water and a little sugar/splenda to cut the vinegar sharpness. My mother made it this way 50 years ago.

Annie3 years ago

Except for the cheeses, this is a salad my Italian family, beginning with mama, my four sisters, one brother and me, has been making for too many years for me to remember and I am 85 years old. We don't always roast the peppers, depends upon our time allotment for getting dinner on the table; good with roasted or just chunks of fresh pepper, yellow or orange but not red as there is enough red from the tomatoes. God bless David Tanis, love all of his recipes!

abbo4 years ago

I used much less red onion (made lesser amounts in general). Delicious mix of flavors. Used a mix of small cherry tomatoes (red/yellow/baby plum etc)

PAM1 month ago

Very nice and adaptable. Used 2 large hothouse cucumbers, 1 pint of cherry tomatoes and some large roasted red peppers from a jar. More vinegar via lemon, feta and a mix of garden herbs: marjoram, mint, basil and parsley. Fanatastic!

Kathleen2 months ago

This is an excellent salad and keeps for 2 days (sometimes longer, if there's any leftovers, which is doubtful)

Judy7865 months ago

Made it, love it, repeat it! This salad was delish I chilled until dinner this is such a versatile salad will certainly make again and again!

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