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Cucumber Tomato Chunky Cheese Salad With Jumbo Croutons

Veggie.Lover's picture
Ingredients
  Olive oil 1⁄3 Cup (5.33 tbs)
  White wine vinegar 1⁄4 Cup (4 tbs)
  Chopped fresh basil 2 Teaspoon
  Chopped fresh oregano 1 Teaspoon
  Granulated sugar 1⁄4 Teaspoon
  English cucumbers 2
  Red onion 1 Large
  Sweet red pepper 1
  Sweet green pepper 1
  Havarti cheese 3⁄4 Pound
  Pitted black olives 20 Large
  Cherry tomatoes 2 Pound
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
  Croutons 1 Cup (16 tbs) (Large)
Directions

In large salad bowl, whisk together oil and vinegar; stir in basil, oregano, sugar, and salt and pepper to taste.
Trim cucumbers. With vegetable peeler, peel off strips 1/2 inch (1 cm) apart to create stripes. Cut into large chunks and add to bowl.
Slice onion thinly; add to bowl. Cut red and green peppers into 1/2-inch (1 cm) dice; add to bowl. Cut cheese into 1-inch (2.5 cm) cubes; quarter olives lengthwise. Add cheese and olives to bowl along with tomatoes and parsley; toss to combine. (Salad can be covered and refrigerated for up to 12 hours.) To serve, toss with croutons.

Recipe Summary

Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Tossed
Ingredient: 
Cheese

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