Tomato, Cucumber, and Gorgonzola Salad Recipe


Nutrition

Cal/Serving: 146
Daily Value: 7%
Servings: 4

Low-Carb
Sugar-Conscious, Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat10g16%
Saturated5g23%
Carbs9g3%
Fiber2g7%
Sugars1g0%
Protein7g14%
Cholesterol16mg5%
Sodium347mg14%
Calcium146mg15%
Magnesium38mg10%
Potassium691mg20%
Iron1mg7%
Zinc1mg9%
Vitamin A226IU5%
Vitamin C21mg35%
Thiamin (B1)0mg7%
Riboflavin (B2)0mg11%
Niacin (B3)3mg14%
Vitamin B60mg8%
Folic Acid (B9)75µg19%
Vitamin B120µg4%
Vitamin D0µg0%
Vitamin E1mg3%
Vitamin K13µg16%
Fatty acids, total monounsaturated4g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Thinkstock/iStockphoto

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. 

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Ratings4

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

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.

Recipe Details

Servings: 4

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