BVR: Summer Vegetable Salad

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* Exported from MasterCook Mac *

 

Summer Vegetable Salad

 

Recipe By : Martha Rose Shulman, The Best Vegetarian Recipes

Serving Size : 4 Preparation Time :0:00

Categories : 2 Salads

 

Amount Measure Ingredient -- Preparation Method

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1 red onion -- halved lengthwise

-- then sliced crosswise into half circles

5 medium tomatoes -- cut into wedges

-- or large, ripe, peeled if thick-skinned --

wedges cut in half

1/2 European cucumber -- peeled and diced

-- or 1 regular cucumber

1 large green bell pepper -- cut into 1 " strips

-- or yellow, raw or roasted (see recipe)

2 tablespoons red wine vinegar

3 tablespoons extra virgin olive oil -- 3 to 4

salt -- to taste

freshly ground black pepper -- to taste

3 ounces feta cheese -- crumbled

-- about 3/4 cup

3 tablespoons fresh parsley or mint -- chopped

-- or 1 teaspoon dried oregano

2 small hot chili peppers -- 2 to 3

-- such as serranos, roasted (see recipe) -- cut

into strips

-- or finely chopped -- optional

black olives -- optional

 

1

Soak the onion in a bowl of cold water for at least 5 minutes. Drain.

2

Toss together the tomatoes, cucumber, bell pepper, onion, vinegar, and

olive oil. Add salt and pepper to taste, remembering that feta is salty.

3

Crumble the cheese over the top. Sprinkle with the parsley. Garnish with

the chiles and black olives, if you wish, and serve.

 

Advance preparation: The tomatoes, cucumber, bell pepper, and onion can

be assembled hours before serving. Add salt and pepper. Toss with the

vinegar, olive oil, and herbs and garnish with chiles and black olives

shortly before serving.

 

Makes 4 to 6 servings.

 

Source: Martha Rose Shulman, The Best Vegetarian Recipes, 2001

Typed and MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 215 Calories; 15g Fat (59%

calories from fat); 5g Protein; 18g Carbohydrate; 19mg Cholesterol;

256mg Sodium

 

NOTES : I spent the summer of 1985 on the island of Korcula, off the

coast of what was then Yugoslavia and now is Croatia. I have many fond

food memories of that summer, but among the most vivid is the taste of

the tomatoes we ate every day. They were large and firm but very juicy;

and at that point in my life, they were the best tomatoes I'd ever

tasted. They were always combined in a salad with cucumbers, onion, and

peppers. If you have access to fresh summer tomatoes, you may end up

making this salad every day, as I do during the summer months.

 

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