Parsleyed Cucumbers With Tomatoes Recipes

CUCUMBER AND TOMATO SALAD

Steps:

• Combine all ingredients in a bowl. Dress with vinegar and oil, salt and pepper, to your taste.

CREAMY CUCUMBER TOMATO SALAD

Steps:

• Combine tomatoes and cucumbers in a bowl. Add sour cream, balsamic vinaigrette, lemon juice, dill, and garlic salt; stir. Season with salt and ground pepper.

ISRAELI TOMATO AND CUCUMBER SALAD

Steps:

• Toss cucumbers, tomatoes, onion, bell pepper, garlic, parsley, and mint together in a bowl. Drizzle olive oil and lemon juice over the salad and toss to coat; season with salt and pepper.

TOMATO CUCUMBER SALAD

Steps:

• Combine tomatoes, cucumbers, and onions in a salad bowl. Season to taste with salt and black pepper. Sprinkle with lemon juice. Chill.

PARSLEYED CUCUMBERS WITH TOMATOES

Steps:

• Trim the ends off the cucumbers and cut them into 2-inch lengths. Quarter each section lengthwise. Carefully cut away the skin with a paring knife and remove the seeds, leaving only the flesh.
• Core the tomatoes and drop them into boiling water for 10 seconds. Remove the skins with a paring knife. Cut the tomatoes into small cubes.
• Place the cucumbers in a saucepan and cover with water. Bring to a boil and cook for about 1 minute. Drain in a colander.
• Return the cucumbers to the saucepan. Add the butter, lemon juice, tomatoes, salt and pepper. Mix in the parlsey and toss until the butter melts. Serve hot.

MIDDLE EASTERN TOMATO SALAD

Steps:

• Place diced cucumber into a colander and sprinkle with 1 teaspoon salt or as needed; allow to drain for about 15 minutes. Toss drained cucumber with tomato, sweet onion, parsley, and mint. Drizzle salad with olive oil and fresh lemon juice and season with salt and black pepper. Serve immediately.

STEAMED CUCUMBERS WITH TOMATOES

Steps:

• Trim off the ends of the cucumbers and remove the skin. Cut the cucumbers into 2-inch thick rounds. Quarter each round lengthwise and remove the seeds.
• Put the cucumbers in the rack of a steamer over boiling water and steam 2 minutes.
• Heat the butter in a saucepan and add the tomatoes, salt and pepper. Cook and stir for 1 minute. Add the cucumbers, parsley and lemon juice. Toss and cook for 1 minute. Serve immediately.

PARSLEYED CUCUMBERS

Steps:

• Trim off the end of the cucumbers, peel and cut them in pieces 2 inches in length. Quarter each section lengthwise with a paring knife. Remove the seeds, leaving only the flesh.
• Bring the water, with salt, to a boil in a saucepan. Add the cucumbers and cook for about 1 minute. Do not overcook. Drain. Return the cucumbers to the saucepan and add the butter, parsley, salt, pepper, cumin and lemon juice. Cook and toss until the butter is melted

STEAMED PARSLEYED POTATOES WITH CUCUMBERS

Steps:

• Using a sharp knife, cut the potatoes in half and peel some skin off, leaving a band in the center for color.
• Trim off the ends of the cucumber and remove the skin. Cut the cucumbers into 2-inch rounds. Quarter each slice lengthwise and remove the seeds.
• Put the potatoes in the rack of a steamer over boiling water and steam for 10 minutes. Add the cucumbers and steam for 3 minutes more. Do not overcook.
• Heat the butter in a saucepan and add the potatoes, cucumbers, parsley, salt and pepper. Add the lemon juice and toss. Heat for 30 seconds.

PARSLEYED CUCUMBERS

Steps:

• With a paring knife, trim off the ends of the cucumbers. Peel and quarter the cucumbers lengthwise and remove the seeds. Cut into 2-inch lengths.
• Bring the water to a boil in a saucepan. Add the cucumbers and cook 1 minute. Drain.
• Return the cucumbers to the saucepan and add the remaining ingredients. Toss until the butter melts and serve.