Tomato, Cucumber, and Gorgonzola Salad Recipe

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Ingredients

  • 4 medium-sized, ripe but firm red or yellow tomatoes, refrigerated for 3-4 hours, sliced 1/8-inch thick
  • 1 medium cucumber, refrigerated for 3–4 hours, then peeled, sliced 1/8-inch thick
  • Extra-virgin olive oil, as needed
  • Salt, to taste
  • 3 ounces of young gorgonzola, shaved into strips with a vegetable peeler
  • Freshly ground black pepper, to taste

This is a slight variation on a salad served at the Pelican Club, a private dining room attached to the venerable Gaido’s restaurant in Galveston, Texas.

Click here to see more Tasty Tomato Recipes. 

Directions

Divide the tomato and cucumber slices evenly between 4 chilled plates, arranging them in overlapping circles, alternating tomatoes and cucumbers. Drizzle olive oil over them, then season lightly with salt.

Divide the cheese evenly between the plates, placing the strips over the cucumbers and tomatoes. Drizzle a little more olive oil over the cheese, then season generously with pepper.

Nutrition

Calories per serving:

146 calories

Dietary restrictions:

Low Carb Sugar Conscious, Vegetarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

7%

Servings:

4
  • Fat 40g 62%
  • Carbs 36g 12%
  • Saturated 18g 91%
  • Fiber 7g 29%
  • Sugars 4g
  • Monounsaturated 17g
  • Polyunsaturated 3g
  • Protein 28g 56%
  • Cholesterol 64mg 21%
  • Sodium 1,175mg 49%
  • Calcium 582mg 58%
  • Magnesium 153mg 38%
  • Potassium 2,762mg 79%
  • Iron 5mg 29%
  • Zinc 5mg 34%
  • Phosphorus 692mg 99%
  • Vitamin A 180µg 20%
  • Vitamin C 83mg 138%
  • Thiamin (B1) 0mg 29%
  • Riboflavin (B2) 1mg 47%
  • Niacin (B3) 11mg 56%
  • Vitamin B6 1mg 36%
  • Folic Acid (B9) 302µg 75%
  • Vitamin B12 1µg 17%
  • Vitamin D 0µg 0%
  • Vitamin E 2mg 11%
  • Vitamin K 50µg 63%
Have a question about nutritional data? Let us know.
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