Summer

A Fancy and Beautiful Tomato, Cucumber, and Carrot Salad

July 31, 2019
Photo by Sarah Hornung
Author Notes

Too-hot-too cook tomato, cucumber, and carrot salad with pita chips and harissa dressing. —Sarah Hornung

  • Cook time 20 hours
  • Serves 4
Ingredients
  • 1 large tomato (mine was about 10 ounces)
  • 8-10 ounces mixed cherry tomatoes
  • 3 carrots
  • 1 English cucumber
  • 3-4 ounces feta cheese
  • 2 cups pita chips
  • 1 tablespoon harissa
  • 1 tablespoon olive oil
  • 1/2 lemon
  • 1 teaspoon salt
  • 1/2 teaspoon fresh pepper
In This Recipe
Directions
  1. Chop the tomato into 12-16 wedges, add to salad bowl
  2. Quarter the cherry tomatoes, add to salad bowl
  3. Slice the carrots into thin discs, add to salad bowl
  4. Cut the cucumber lengthwise into thin spears and then into 1-inch segments, add to salad bowl
  5. Roughly chop the feta cheese, add to salad bowl
  6. Mix the harissa and olive oil together in a large mixing bowl until well combined and then add the 2 cups of pita chips and toss until they are well coated
  7. Add the chips and any remaining harissa and oil to the salad bowl mix to combine and dress with lemon juice, salt, and pepper

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