Best Tomato Cucumber And Cheese Salad Recipes

Tomato Basil Cucumber Salad With Feta Cheese and Brown Rice image

Provided by Simply Fresh Cooking

Categories Brown Rice

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 cups long grain brown rice
1 cucumber, de-seeded and cut into bite-sized pieces (peel the skin if desired)
2 large tomatoes, cubed
8 ounces feta cheese, cubed
1/4 cup basil, chopped
1/4 cup parsley, chopped
1 lemon
2 tablespoons rice vinegar
1/8 teaspoon salt
1/8 teaspoon cracked black pepper
1/4 cup extra virgin olive oil

Steps:

Bring a large pot of water to a boil (about 4 quarts). Add rice and boil for 30-40 minutes, or until rice is tender. Drain and rinse rice under cold water.
In a large bowl add cooked rice, cucumber, tomatoes, feta, basil, and parsley; set aside.
In a small mixing bowl add the juice of the lemon (discarding any seeds), vinegar, salt, and pepper. Slowly pour in the olive oil while whisking to make the dressing.
Pour dressing mixture over rice bowl and combine. Serve immediately or chill in the refrigerator until ready to use.

Nutrition Facts : Calories 379.3, Fat 19.1, SaturatedFat 7.6, Cholesterol 35.7, Sodium 505.5, Carbohydrate 42.7, Fiber 3, Sugar 4.7, Protein 10.5

Cucumber and Tomato Salad With Feta Cheese image

Provided by Severslady

Categories Vegetable

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 7

3 medium cucumbers, peeled and chopped
2 medium tomatoes, chopped
1 small red onion, chopped
1 (5/8 ounce) package Good Seasonings Italian salad dressing mix, prepared per package directions
2 garlic cloves, finely chopped
3 ounces feta cheese, crumbled
kosher salt & freshly ground black pepper, to taste

Steps:

Combine cucumbers, tomatoes, onions, garlic and feta in a large plastic bowl with a lid. Prepare Italian dressing per package directions. Pour dressing over into bowl and stir to coat evenly. Salt and pepper to taste. Cover bowl with lid and refrigerate for at least 2 hours before serving, as salad is best when served cold. Enjoy! Variations of this salad are easily made by changing the type of cheese you use. I have also used crumbled Gorgonzola (when served with steak), shredded sharp cheddar (when served with burgers and hot dogs), and chopped fresh mozzarella (when served with lasagna), depending on the dinner I was serving with the salad.

TOMATO, CUCUMBER AND CHEESE SALAD image

Yield Makes 6 servings

Number Of Ingredients 10

1 1/2 pounds ripe tomatoes
1 red onion sliced very thin
1 cucumber, peeled, cut in half lengthwise, seeded, and cut into 1/2 inch cubes
1/2 pound mossarella cheese, cut into sticks about 1/2 inch thick by 1 1/2 inches long
1/2 cup shredded fresh basil
1 teaspoon freshly ground black pepper
1 teaspoon salt
3 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
Optional: Crumbled Goat Cheese and chopped green onion

Steps:

Cut the tomatoes in half and gently squeeze out the seeds. Cut the seeded tomatoes into 1 inch pieces. Place the cut up onion in some cold water for a few minutes to remove some of the sharpness. Drain thoroughly. Combine all ingredients in a bowl, stirring well. Cover and refrigerate. Remove an hour before serving so the salad is cool, not cold when eaten. Serve with a baguette or a crunchy French bread. The salad improves in the presentation department with a sprinkling of chopped green onion and crumbled Goat Cheese.