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Cucumber and Tomato Ribbon Salad https://www.metro.ca/userfiles/image/recipes/salade-de-rubans-de-concombre-et-tomates-10149.jpg PT25M PT00M PT25M
To make cucumber ribbons, slice unpeeled cucumber in half lengthwise. Using a vegetable peeler, peel long thin slices of cucumber down the entire length of each cucumber half. Repeat on the other side. Once all the white pulp has been peeled off discard any remaining peel. Repeat with remaining cucumbers. If preparing ahead place cucumbers in a sieve, set over a bowl and refrigerate. Seed and coarsely chop unpeeled tomatoes. Thinly slice onions. Whisk together oil, vinegar and seasonings into a large bowl; add tomatoes and onions; stir until coated. Add sugar if desired. If not using right away, the salad can be left at room temperature for 2 or 3 hours, or refrigerated.
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3 unpeeled cucumbers 6 large tomatoes 3 green onions 1/4 cup (60 mL) olive oil or vegetable oil 3 Tbsp. (45 mL) red wine vinegar 1/2 tsp. (2 mL) crumbled dried basil 1/4 tsp. (1 mL) crumbled dried oregano 1/4 tsp. (1 mL) crumbled dried marjoram generous pinches salt and freshly ground pepper 1/2 tsp. (2 mL) granulated sugar (optional)
Cucumber and Tomato Ribbon Salad

Cucumber and Tomato Ribbon Salad

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8
servings
0:25
Preparation
0:00
COOKING
0:25
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 3
    unpeeled cucumbers
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    SEEDLESS CUCUMBER

    SEEDLESS CUCUMBER

    2 for $3.00

    PRODUCT OF ONTARIO CANADA No. 1 GRADE


    MINI CUCUMBERS

    MINI CUCUMBERS

    2 for $4.00

    397 g PRODUCT OF ONTARIO, CANADA No. 1 GRADE


  • 6
    large tomatoes
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    HOTHOUSE GRAPE TOMATOES

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    $4.99 ea.

    1.5 lb PRODUCT OF ONTARIO


    TOMATOES ON THE VINE

    TOMATOES ON THE VINE

    $1.79 /lb

    PRODUCT OF ONTARIO 3.95/kg


    ORGANIC CAMPARI TOMATOES

    ORGANIC CAMPARI TOMATOES

    $3.99 ea.

    341 g PRODUCT OF MEXICO


  • 3
    green onions
  • 1/4 cup
    (60 mL)
    olive oil or vegetable oil
  • 3 Tbsp.
    (45 mL)
    red wine vinegar
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    IRRESISTIBLES MODENA BALSAMIC VINEGAR

    IRRESISTIBLES MODENA BALSAMIC VINEGAR

    $6.99 ea.

    250 ml SELECTED VARIETIES


  • 1/2 tsp.
    (2 mL)
    crumbled dried basil
  • 1/4 tsp.
    (1 mL)
    crumbled dried oregano
  • 1/4 tsp.
    (1 mL)
    crumbled dried marjoram

  • generous pinches salt and freshly ground pepper
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    ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO ORGANIC STRAWBERRIES 454 G PRODUCT OF U.S.A., NO. 1 GRADE ORGANIC RASPBERRIES 170 G PRODUCT OF MEXICO AVOCADOS 5 PK PRODUCT OF MEXICO

    ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO ORGANIC STRAWBERRIES 454 G PRODUCT OF U.S.A., NO. 1 GRADE ORGANIC RASPBERRIES 170 G PRODUCT OF MEXICO AVOCADOS 5 PK PRODUCT OF MEXICO

    $2.99 ea.


  • 1/2 tsp.
    (2 mL)
    granulated sugar (optional)
Imprimer ma sélection

Preparation

To make cucumber ribbons, slice unpeeled cucumber in half lengthwise.

Using a vegetable peeler, peel long thin slices of cucumber down the entire length of each cucumber half.

Repeat on the other side.

Once all the white pulp has been peeled off discard any remaining peel.

Repeat with remaining cucumbers.

If preparing ahead place cucumbers in a sieve, set over a bowl and refrigerate.

Seed and coarsely chop unpeeled tomatoes.

Thinly slice onions.

Whisk together oil, vinegar and seasonings into a large bowl; add tomatoes and onions; stir until coated.

Add sugar if desired.

If not using right away, the salad can be left at room temperature for 2 or 3 hours, or refrigerated.

Source : Foodland Ontario

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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