A flavorful change of pace from traditional lettuce salads. This salad is light and crisp and goes well with a hearty main dish.
Prep Time: 15 minutes
Ingredients:
- 6 medium or large tomatoes
- 2 large green chiles, such as Anaheim or Hatch
- 1 yellow bell pepper
- 1 cucumber
- 1/2 small onion, diced
- 1/4 cup oil
- 2 tablespoons lemon juice
- 1 tablespoon oregano
- pinch of salt
- 1/4 teaspoon pepper
- 2 tablespoons vinegar
- 1 tablespoon chopped cilantro leaves
- 1/4 teaspoon additional salt
Preparation:
Remove the stem area of the tomato. Then cut the tomatoes into quarters, then into eighths. Use a spoon or your fingers to remove the seeds. Set the pieces on a paper towel to drain.
Peel the cucumber and slice into 1/4 inch thick rounds. Lay them on top of paper towels and sprinkle with 1/4 teaspoon of salt.
Cut the top off of each chile off. Cut it in half lengthwise, and remove seeds and veins. Finely dice the flesh into small pieces.
In a separate bowl, whisk together the oil, vinegar, lemon juice, cilantro, oregano, salt and pepper.
Place tomatoes, onions, cucumbers and chiles into a salad bowl and drizzle dressing on top. Toss to coat.
