Ingredients with Measurements:
- 2 large tomatoes, diced
- 1 red onion, diced
- 1 cucumber, diced
- 1 green bell pepper, diced
- 1/2 cup chopped fresh cilantro
- 1/2 cup crumbled feta cheese
- 1/2 cup pitted kalamata olives, chopped
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
Step-by-step instructions:
1. In a large mixing bowl, combine the diced tomatoes, red onion, cucumber, green bell pepper, and chopped cilantro.
2. Add the crumbled feta cheese and chopped kalamata olives to the bowl.
3. In a separate small bowl, whisk together the olive oil and lemon juice to make the dressing.
4. Pour the dressing over the salad and toss to combine.
5. Season with salt and pepper to taste.
6. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 0 minutes
Temperature:
- Room temperature
Serving size:
- Makes 4-6 servings
Nutritional information:
- Calories: 135
- Fat: 11g
- Carbohydrates: 7g
- Protein: 3g
- Fiber: 2g
Substitutions for ingredients:
- You can substitute the feta cheese with goat cheese or queso fresco.
- You can use any type of olives you prefer, such as green olives or black olives.
Variations:
- Add diced avocado to the salad for a creamy texture.
- Add diced jalapeño for a spicy kick.
- Use lime juice instead of lemon juice for a different flavor.
Tips and tricks:
- Make sure to dice all the vegetables into similar sizes for even distribution.
- You can make the salad ahead of time, but wait to add the dressing until just before serving.
- If you don't like cilantro, you can substitute it with parsley or mint.
Storage instructions:
- Store the salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish the salad with extra cilantro leaves or crumbled feta cheese.
Garnishes:
- Extra cilantro leaves
- Crumbled feta cheese
Pairings:
- This salad pairs well with grilled meats or fish.
Suggested side dishes:
- Serve the salad with pita bread or naan bread.
Troubleshooting advice:
- If the salad is too dry, add more olive oil and lemon juice to the dressing.
Food safety advice:
- Make sure to wash all the vegetables thoroughly before using them.
Food history:
- Kachumbari is a traditional East African salad that is typically made with tomatoes, onions, and chili peppers.
Flavor profiles:
- This salad is fresh, tangy, and salty.
Serving suggestions:
- Serve the salad as a side dish or as a light lunch.
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Region: Kenyan