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Castilian-Style Cucumber and Tomato Salad

by

Yield: 4 (3-ounce) servings

Recipe by executive chef Daniel Chong-Jimenez of The Spa at Norwich Inn.

Ingredients:

  • 1/2 English cucumber, peeled, seeded, and sliced
  • 1/2 small red onion, cut into thin strips
  • 1 cup cherry tomatoes, cut into halves
  • 1/2 cup chopped fresh parsley
  • 1/4 cup sliced green olives
  • 2 small garlic cloves, minced
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • Garnish: arugula leaves

Instructions:

Stir together first ten ingredients. Cover and chill. Garnish, if desired.

Updated Wednesday, April 2nd, 2003
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4 Responses to Castilian-Style Cucumber and Tomato Salad

  1. Florence Kunstman October 3, 2004 at 9:01 pm #

    Added garlic, fresh basil and oregano to this recipe. Everyone enjoyed it; we have made it a number of times.

  2. Maria Martin March 17, 2005 at 3:53 pm #

    I’ve made this recipe twice, the 1st time as is, and the 2nd time replacing the green olives with black and the lemon juice with wine vinegar. Even better.

  3. Anonymous August 9, 2006 at 6:35 pm #

    I made two separate batches of this recipe. One batch as the recipe stated (didn’t put arugula leaves on for garnishment), was really good. The second batch I didn’t put the parsley or lemon juice in and we enjoyed it much much more. The lemon juice is just a taste preference for my husband & I, we don’t like lemons in/on anything except lemonade.

  4. Anonymous August 14, 2006 at 8:55 am #

    I did not use arugula in my recipe, and I used balsamic vinegar. This is a nice twist.

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