When you’re in the mood for something light but still want a tasty side dish, this tomato salad is the way to go.
I tossed in some diced Panela cheese, but if you’re looking for a vegan option, leave it out.
The fresh ingredients used in these salads are the key to bringing out the best in the flavorful vegetables. You can easily adjust the flavor of this dish by adding the bare minimum of three ingredients.
Because I like to use less oil and more vinegar in this salad, the proportions differ from a traditional vinaigrette. Red wine vinegar is widely available and inexpensive per bottle. It has incredible staying power and enhances salads with out-of-this-world flavor.
I paired it with some grilled chicken breasts and served it over white rice cooked in butter, the flavor of which you simply cannot fathom. You and your loved ones will appreciate the time and effort put into preparing a homemade meal. Observant cooks, please click here for the accompanying video recipe.
INGREDIENTS:
Cucumber, peeled and seeded, one small (1 cup)
In a bowl, combine 2 chopped red tomatoes
1.one small, brightly colored bell pepper, either orange or yellow (chopped)
1.25 ounces of diced Panela cheese
4 teaspoons of white vinegar
Oil, olive, and dried oregano, to taste; 1 tablespoonful; 1/4 teaspoon
Prepare to taste with salt and pepper.
INSTRUCTIONS:
Add salt and pepper to taste after combining olive oil, oregano, vinegar, or lemon juice.
Mix in the Panela cheese, bell pepper, cucumber, and tomato.
Sprinkle with salt and pepper to taste, and serve.
Notes
Vinegar: If you don’t have access to red wine vinegar, you can substitute lemon juice; the flavor will shift significantly, but the final product should still be quite robust.