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 10g 16%
  • Carbs 9g 3%
  • Saturated 5g 23%
  • Fiber 2g 7%
  • Sugars 1g
  • Monounsaturated 4g
  • Polyunsaturated 1g
  • Protein 7g 14%
  • Cholesterol 16mg 5%
  • Sodium 294mg 12%
  • Calcium 146mg 15%
  • Magnesium 38mg 10%
  • Potassium 691mg 20%
  • Iron 1mg 7%
  • Zinc 1mg 9%
  • Phosphorus 173mg 25%
  • Vitamin A 45µg 5%
  • Vitamin C 21mg 35%
  • Thiamin (B1) 0mg 7%
  • Riboflavin (B2) 0mg 12%
  • Niacin (B3) 3mg 14%
  • Vitamin B6 0mg 9%
  • Folic Acid (B9) 75µg 19%
  • Vitamin B12 0µg 4%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 3%
  • Vitamin K 13µg 16%
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