CHEESE AND TOMATO SALAD

Cheese and Tomato Salad image

Provided by Jacques Pepin

Categories easy, quick, salads and dressings

Time 15m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 1/2 pounds ripe tomatoes (regular or plum)
1 cucumber (about 1/2 pound), peeled, cut in half lengthwise, seeded, and cut into 1/2-inch cubes (about 1 1/2 cups)
1 to 2 onions (about 8 ounces total), peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
1/2 pound mozzarella cheese, cut into sticks about 1/2 inch thick by 1 1/2 inches long
1/2 cup shredded basil
1/4 cup chopped chives or parsley
1 teaspoon freshly ground black pepper
1 teaspoon salt
1/2 jalapeno pepper (optional), seeded and chopped fine (about 1 teaspoon)
3 tablespoons red-wine vinegar
1/2 cup extra-virgin olive oil

Steps:

Cut tomatoes in half crosswise and gently squeeze out seeds. Cut seeded tomatoes into 1-inch pieces. Place chopped onion in a sieve and wash under cold water to remove some of the sulfuric acid compound, which tends to make the onions discolor and is strong-smelling and irritating to the eyes. Drain thoroughly.
In a bowl, combine all the ingredients, stirring well. Serve immediately or cover and refrigerate until needed. An hour or so before serving, remove from the refrigerator so the salad is cool, not cold, when eaten. Serve with a crunchy French bread.

Nutrition Facts : @context http, Calories 323, UnsaturatedFat 18 grams, Carbohydrate 10 grams, Fat 28 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 603 milligrams, Sugar 6 grams