Feggous And Tomato Salad Moroccan Chopped Cucumber And Tomato S Food

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.

CUCUMBER AND TOMATO SALAD

Steps:

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

FEGGOUS AND TOMATO SALAD (MOROCCAN CHOPPED CUCUMBER AND TOMATO S

Steps:

• Lightly peel the feggous so that some dark green skin remains, and finely chop it. (If using regular cucumbers, you'll want to remove the seeds before chopping.).
• Peel the tomatoes, seed them, and chop them into small pieces. Mix the tomatoes with the feggous, parsley or mint, onion, lemon juice or vinegar, oil and salt and pepper to taste.
• If time allows, leave the vegetables to marinate at room temperature or in the fridge for up to an hour. Serve in small bowls or on individual salad plates.

MOROCCAN TOMATO SALAD (SHLADA) RECIPE

Steps:

• Gather the ingredients.
• Lightly peel the Armenian cucumber so that some dark green skin remains, and finely chop it. Unless you're using seedless cucumbers , remove the seeds before chopping.
• Blanch and peel the tomatoes, remove the seeds, and chop the tomatoes into small pieces.
• Mix the tomatoes with the cucumber, mint, onion, lemon juice, olive oil, and salt and pepper to taste.
• If time allows, leave the vegetables to marinate at room temperature for up to 1 hour.

MOROCCAN TOMATO SALAD

Steps:

• Cut and discard the tomato cores. Cut the tomatoes into 1-inch cubes. There should be about 3 cups. (If cherry tomatoes are used, cut them in half.) Put the tomatoes in a mixing bowl.
• Add the celery, parsley, capers, cherry peppers and black olives. Blend the pepper flakes, paprika, olive oil and salt, and pour the mixture over the salad. Toss well.

DILLED CUCUMBER AND TOMATO SALAD

Steps:

• In a large glass bowl, combine tomatoes, cucumber and onion.
• In a small bowl, combine all remaining ingredients; blend well. Pour vinegar mixture over vegetables; toss to mix.
• Cover; refridgerate 1 hour to blend flavors. Toss again just before serving. Serve with slotted spoon.

CUCUMBER TOMATO SALAD

Steps:

• Combine vinegar and sugar.
• Add cucumbers, tomatos and onions.
• Season to taste with salt and pepper, mix well.
• Refrigerate, covered at least 30 minutes before serving.

FRESH TOMATO AND CUCUMBER SALAD WITH BUTTERY GARLIC CROUTONS

Steps:

• Melt 2 tablespoons Country Crock® Spread in large nonstick skillet over medium-high heat. Add bread cubes and cook, tossing frequently, until light golden, about 5 minutes. Sprinkle with garlic and cook over low heat, tossing, until fragrant, about 30 seconds. Remove and set aside.
• Melt remaining 2 tablespoons Spread in same skillet over medium-high heat and cook onions, stirring occasionally, until light golden and crisp-tender, about 3 minutes. Remove and set aside.
• Put toasted bread cubes, onions, tomatoes, and cucumbers in large bowl; toss. Drizzle with vinegar and sprinkle with basil and toss.

CUCUMBER TOMATO SALAD

Steps:

• Cut the tomatoes in half and slice them thin. Cut the cucumber in half lengthwise and slice. Slice the onion thinnly.
• Finely mince or press the garlic and mix with vinegar, oil, salt, pepper and sugar.
• Mix the salad with the dressing, taste and adjust seasonings.
• Chop the parsley (or cut basil in fine strips) and sprinkle on top of salad.
• You can serve the salad right away or put it in the fridge for a little while. But sprinkle on the herbs just before serving.