Monday, July 19, 2010

Julie's Cucumber and Tomato Salad

My sister Julie spent a summer in Slovenia on a missions trip a while back.  While she was there, she was introduced to a wonderful summer dish that her host family made.  It was a simple cucumber, tomato, and corn salad with a vinegary dressing.  The family would eat this vegetarian meal with a large loaf of crusty bread to soak up all the sharp juices.  What a great summertime treat! A little bit like the tuna salad-stuffed tomatoes my mom used to make when I was a kid.  Nothing to cook and delicious.  

So, Julie brought home the idea and has replicated the recipe as best she could.  She leaves out the corn, since it's a little bit higher in starch (and points) and she uses a bottled light balsamic vinaigrette for the dressing.  Whenever I go to her house during the spring and summer, there's usually this salad in the fridge.  

When I made it, I kept forgetting to  buy the balsamic vinaigrette at the store.  So I ended up making my own "dressing" with white wine vinegar and extra virgin olive oil.  It was great.  You can use store-bought vinaigrette to make the recipe even easier, or top with my version.  Also, feel free to add any sort of fresh herb to the salad.  Perhaps basil or flat leaf parsley.  
Julie's Cucumber and Tomato Salad
Servings:  9
Serving size: 1 cup
Points per serving: 1 pt

  • 7 roma tomatoes (seeds squeezed out and chopped)
  • 2 large cucumbers (peeled, seeded, and chopped)
  • 1/4 red onion, finely minced
  • 2 oz feta cheese
  • 3 teaspoons extra virgin olive oil
  • 5 teaspoons white wine vinegar (any kind will do)
  1. Combine all chopped ingredients.  
  2. Add feta and toss.
  3. Add olive oil and vinegar to salad and toss.
  4. Let salad sit for at least an hour before serving, so the flavors have a chance to meld.  
  5. Keeps well in the fridge for at least a few days.  More if you're adventurous!

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