Cucumber Tomato Chunky Cheese Salad With Jumbo Croutons Recipe
Ingredients
| Olive oil | 1/3 Cup (16 tbs) | |
| White wine vinegar | 1/4 Cup (16 tbs) | |
| Basil | 2 Teaspoon, chopped | |
| Oregano | 1 Teaspoon, chopped | |
| Granulated Sugar | 1/4 Teaspoon | |
| 2 English cucumbers | ||
| Red onion | 1 Large | |
| 1 each sweet red and green pepper | ||
| 3/4 lb dilled Havarti cheese | ||
| 20 jumbo pitted black olives | ||
| Cherry tomatoes | 2 Pound | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Jumbo Croutons | ||
| Salt | To Taste | |
| Pepper | To Taste | |
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.
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.
Chef
