Cool Summer Vegetable Topping
Yield
6 servingsPrep
10 minCook
5 minReady
2 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
red onion
diced |
|
| ½ | each |
cucumbers
peeled, diced |
|
| 2 | each |
tomatoes
ripe |
|
| 1 ¼ | teaspoons |
salt
|
|
| ⅛ | teaspoon |
oregano
|
|
| ¼ | cup |
parsley leaves
finely chopped |
|
| ¼ | cup |
basil
finely shredded |
*
|
| ⅛ | teaspoon |
red pepper flakes
|
|
| 1 ½ | tablespoons |
olive oil
|
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
red onion
diced |
|
| 0.5 | each |
cucumbers
peeled, diced |
|
| 2 | each |
tomatoes
ripe |
|
| 6.3 | ml |
salt
|
|
| 0.6 | ml |
oregano
|
|
| 59 | ml |
parsley leaves
finely chopped |
|
| 59 | ml |
basil
finely shredded |
*
|
| 0.6 | ml |
red pepper flakes
|
|
| 23 | ml |
olive oil
|
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Set the diced onion and cucumber in a bowl.
Bring water to a boil, drop in the tomatoes for a minute, remove and peel.
Seed and dice the tomatoes and add to the bowl.
Sprinkle with the salt and leave for 2 hours.
Drain any liquid from the vegetables and stir in the herbs and pepper flakes.
Toss with olive oil and season.
Serve either as an antipasto salad or toss with cooled curls of pasta to serve as a summer salad.
