Roasted Pepper Cucumber And Tomato Salad Recipes

BEST TOMATO CUCUMBER SALAD

Steps:

• Wash vegetables.
• Slice tomatoes in thin wedges.
• Peel the cucumbers and slice them thin.
• Seed the peppers and slice them into bite-size chunks.
• Chop the green onions. If you use regular onion, julienne it.
• In a large bowl, place all ingredients.
• Add salt to your taste. Toss the vegetables together.
• Add extra virgin olive oil or vegetable oil(I make this salad with sunflower oil, my preference)
• Mix again to coat all ingredients with the oil.
• Optional: Add crumbled Feta cheese to your taste and olives.
• French baguette is also good for dipping in the juices.

TOMATO, CUCUMBER, AND RED PEPPER RELISH

Steps:

• In a large bowl toss together the red pepper, cucumber, and tomato. Add the oil, vinegar, oregano, salt and pepper, and toss to combine.

CUCUMBER AND TOMATO SALAD

Steps:

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

TOMATO CUCUMBER AND ROASTED PEPPER SALAD (MEDITERRANEAN SALAD)

Steps:

• Place the first five ingredients in a large bowl.
• In the meantime whisk together in a smaller bowl the olive oil, salt and lemon juice.
• Pour this over the vegetables in the first bowl. Toss them lightly together then place it in a serving plate.
• On top of that add feta cheese and season with black pepper, oregano and drizzle some olive oil.

CHOPPED CUCUMBER AND TOMATO SALAD

Steps:

• Put onion, garlic, vinegar and olive oil in a large mixing bowl. Let macerate for 10 minutes.
• 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.
• To serve, toss once more and transfer to a deep platter or wide bowl. Sprinkle with parsley and feta.

ROASTED PEPPER AND TOMATO SALAD

Steps:

• To make the dressing, mix together the sherry vinegar, balsamic vinegar, garlic, olive oil, and salt and pepper to taste.
• Cut the roasted peppers into 1/2-inch wide strips. Toss with 2 tablespoons of the dressing. Add half the basil and toss again.
• Remove and discard the tough outer leaves from the lettuce. Wash and dry the tender leaves and tear into bite-size pieces. Toss with the tomatoes and remaining dressing and basil. Line a platter or a wide bowl with the lettuce and tomatoes. Top with the peppers. Sprinkle on the goat cheese if using. Serve at room temperature or slightly chilled.

PEPPER, TOMATO AND CUCUMBER SALAD RECIPE - (4.4/5)

Steps:

• Mix shallots, garlic, lemon juice, vinegar, mustard, honey, dill, oregano and salt Slowly whisk in olive oil. Whisk in mayo and sour cream till blended. Add desired amount to salad at serving time and blend gently. Makes extra, so dressing can be used later or cut in half.

SPICY TOMATO, PEPPER, CUCUMBER, MINT, AND PARSLEY SALAD

Steps:

• Salad:
• Cut the tomatoes in half crosswise and squeeze lightly to remove the seeds. With a serrated knife, dice the tomatoes and transfer to a strainer to drain. In a salad bowl, mix together the cucumber, greens, scallions, herbs, jalapeños, and capers. Add the tomatoes.
• Dressing:
• To make the dressing, whisk together the olive oil, lemon juice, vinegar, lemon zest,and salt and pepper to taste. Pour over the salad and toss. Taste and adjust the seasoning. Refrigerate for 20 to 30 minutes to give the flavors time to meld. Sprinkle with sumac before serving if you like.

TOMATO AND PEPPER SALAD

Steps:

• In a bowl, mix the tomatoes, cucumber, green bell pepper, and celery. Mix the vinegar, sugar, salt, and pepper in a separate bowl, and pour over the salad. Gently toss to coat. Cover, and refrigerate at least 2 hours, stirring occasionally.

ROASTED PEPPER, CUCUMBER, AND TOMATO SALAD

Steps:

• Char pepper over gas flame or in broiler until blackened. Enclose in plastic bag 15 minutes. Peel, seed, and cut pepper into 1/3-inch cubes. Place in large bowl. Add tomatoes, cucumber, olives, onion, and parsley. Whisk oil and lemon juice in small bowl to blend; season with salt and pepper, then mix into vegetables. Let vegetables marinate at least 15 minutes before serving. DO AHEAD: Can be made 3 hours ahead. Cover and chill.

CREAMY CUCUMBER, RADISH, AND TOMATO SALAD

Steps:

• Combine mayonnaise, feta, chives, dill, lemon juice, salt, and pepper in a large bowl. Add radishes, tomatoes, cucumber, and onion and toss together.

CUCUMBER, GREEN PEPPER & TOMATO SALAD RECIPE - (4.3/5)

Steps:

• Stir together lemon juice, garlic, salt & pepper until salt dissolves. Stir in oil, parsley and onion. Add remaining ingredients and toss gently to combine. Cover and chill for a minimum of 2 hours. Stir once again before serving. ENJOY!!

FAVORITE TOMATO, CUCUMBER, PEPPER SALAD

Steps:

• Place all diced veggies in a large bowl and stir to mix.
• Pour 1 bottle of fat free Italian dressing over the veggies.
• Add 2 dashes of Tabasco.
• Add a handful of fresh parsley.
• Mix together.
• Sprinkle with some fresh oregano.
• Cover bowl and place in the refrigerator for 6 hours. This gets real juicy.
• To serve, put in soup bowls and add a handful of croutons on top.

TOMATO, CUCUMBER, AND GREEN PEPPER CHOPPED SALAD

Steps:

• Mix lemon juice and garlic in large bowl. Whisk in oil. Add remaining ingredients; toss. Season with salt and pepper.