Ken Haedrich, cookbook author and FamilyFun contributor, came up with this simple salad as a way to take advantage of both summer's bounty and the fiery flavor of the grill. The result is a jazzed-up version of the traditional cucumber and tomato salad that's a great accompaniment to any grilled meat.
Ingredients
* 3 English cucumbers, seeded and sliced about 1/4-inch thick
* 1/2 teaspoon salt
* 2 tablespoons red wine vinegar
* 2 tablespoons olive oil, plus a little extra for brushing the tomatoes
* 1 tablespoon Dijon mustard
* 1 1/2 teaspoons sugar
* 3 large ripe tomatoes
* 2 tablespoons red onion, minced
* 2 tablespoons fresh parsley, chopped
* Pepper
* 1/2 to 3/4 cup crumbled feta
Instructions
1. Put the sliced cucumbers in a large bowl, sprinkle them with the salt, then set them aside for 30 minutes. Spread the cucumbers out on a double layer of paper towels, pat them dry, then put them back in the dried bowl.
2.Whisk together the vinegar, olive oil, mustard, and sugar in a small bowl, then pour the dressing over the cucumbers and toss until the slices are evenly coated. Cover the mixture and place it in the refrigerator.
3.Prepare the grill for cooking. As the coals are heating, halve each tomato and scoop out the seeds. Slice a bit from the rounded end of each tomato half, so that it can sit flat. Brush the tomatoes with olive oil.
4.Over the hottest coals, grill the tomatoes until they're lightly charred, about 60 to 90 seconds per side, turning once. Transfer the tomatoes to a plate to cool.
5.Coarsely chop the tomatoes into large chunks, then add them to the cucumbers, along with the onion, parsley, and pepper. Toss the ingredients to blend them evenly. Transfer the salad to a serving dish and top it generously with the feta. Serves 8. Nutritional Information
Per serving (1 cup):
Calories 125
Total Fat 9 g (13% DV)
Saturated Fat 3 g (14% DV)
Cholesterol 13 mg (4% DV)
Sodium 285 mg (12% DV)
Total Carbohydrate 9 g (3% DV)
Fiber 2 g (9% DV)
Sugars 6 g
Protein 4 g (8% DV)
Vitamin A (24% DV)
Vitamin C (34% DV) (Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.)
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Ingredients
* 3 English cucumbers, seeded and sliced about 1/4-inch thick
* 1/2 teaspoon salt
* 2 tablespoons red wine vinegar
* 2 tablespoons olive oil, plus a little extra for brushing the tomatoes
* 1 tablespoon Dijon mustard
* 1 1/2 teaspoons sugar
* 3 large ripe tomatoes
* 2 tablespoons red onion, minced
* 2 tablespoons fresh parsley, chopped
* Pepper
* 1/2 to 3/4 cup crumbled feta
Instructions
1. Put the sliced cucumbers in a large bowl, sprinkle them with the salt, then set them aside for 30 minutes. Spread the cucumbers out on a double layer of paper towels, pat them dry, then put them back in the dried bowl.
2.Whisk together the vinegar, olive oil, mustard, and sugar in a small bowl, then pour the dressing over the cucumbers and toss until the slices are evenly coated. Cover the mixture and place it in the refrigerator.
3.Prepare the grill for cooking. As the coals are heating, halve each tomato and scoop out the seeds. Slice a bit from the rounded end of each tomato half, so that it can sit flat. Brush the tomatoes with olive oil.
4.Over the hottest coals, grill the tomatoes until they're lightly charred, about 60 to 90 seconds per side, turning once. Transfer the tomatoes to a plate to cool.
5.Coarsely chop the tomatoes into large chunks, then add them to the cucumbers, along with the onion, parsley, and pepper. Toss the ingredients to blend them evenly. Transfer the salad to a serving dish and top it generously with the feta. Serves 8. Nutritional Information
Per serving (1 cup):
Calories 125
Total Fat 9 g (13% DV)
Saturated Fat 3 g (14% DV)
Cholesterol 13 mg (4% DV)
Sodium 285 mg (12% DV)
Total Carbohydrate 9 g (3% DV)
Fiber 2 g (9% DV)
Sugars 6 g
Protein 4 g (8% DV)
Vitamin A (24% DV)
Vitamin C (34% DV) (Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.)
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