New York Times Cucumber Tomato Salad
Servings 6 servings
Ingredients
- 1 cup diced red onion
- 2 garlic cloves smashed to a paste with a little salt
- 3 tablespoons red wine vinegar
- ¼ cup extra-virgin olive oil
- 2 roasted peppers preferably orange or yellow, chopped
- 3 cups halved cherry tomatoes
- 3 cups chopped thin-skinned cucumber such as Persian, skin on, in ½-inch cubes
- ½ cup chopped celery hearts plus leaves
- Kosher salt and black pepper
- 3 tablespoons roughly chopped flat-leaf parsley
- 4 ounces feta or queso fresco crumbled (about 1 cup)
Instructions
- Step 1
- Put onion, garlic, vinegar and olive oil in a large mixing bowl. Let macerate for 10 minutes.
- Step 2
- 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.
- Step 3
- To serve, toss once more and transfer to a deep platter or wide bowl. Sprinkle with parsley and feta.