Food
Castilian-Style Cucumber and Tomato Salad
By Yankee Magazine|Apr 02 2003|
Recipe by executive chef Daniel Chong-Jimenez of The Spa at Norwich Inn.
Yield
4 (3-ounce) servings
Ingredients
1/2 English cucumber, peeled, seeded, and sliced
1/2 small red onion, cut into thin strips
1 cup cherry tomatoes, cut into halves
1/2 cup chopped fresh parsley
1/4 cup sliced green olives
2 small garlic cloves, minced
1 tablespoon extra-virgin olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Garnish: arugula leaves
Instructions
Stir together first ten ingredients. Cover and chill. Garnish, if desired.
Added garlic, fresh basil and oregano to this recipe. Everyone enjoyed it; we have made it a number of times.
I’ve made this recipe twice, the 1st time as is, and the 2nd time replacing the green olives with black and the lemon juice with wine vinegar. Even better.
I made two separate batches of this recipe. One batch as the recipe stated (didn’t put arugula leaves on for garnishment), was really good. The second batch I didn’t put the parsley or lemon juice in and we enjoyed it much much more. The lemon juice is just a taste preference for my husband & I, we don’t like lemons in/on anything except lemonade.
I did not use arugula in my recipe, and I used balsamic vinegar. This is a nice twist.