Wednesday, July 22, 2009

Tomato, Cucumber and Cilantro Salsa Fresca

I make variations of this fresh sauce (salsa fresca) a few times a week. It is very versatile and adds acid (from the sherry vinegar) and crunch (from the cucumber) to any dish you pair it with. It is good on salads, sandwiches and on top of hot dishes.

Tomato, Cucumber and Cilantro Salsa Fresca
Serves 4


1 seedless cucumber, quartered lengthwise and thinly sliced
3 tomatoes, cut into small dice (approximately 1 cup)
¼ cup of fresh cilantro, minced
1 tablespoon of sherry vinegar
½ teaspoon of extra virgin olive oil
¼ teaspoon of oregano, dried
kosher salt, to taste
freshly ground black pepper, to taste


Combine everything in a bowl and toss to evenly coat vegetables with sherry vinegar and olive oil. Store in a covered bowl in the refrigerator until needed.

Nutritional Information:

Amount Per Serving
Calories - 19.8
Calories From Fat (33%) - 6.52

Total Fat - 0.77g
Saturated Fat - 0.09g
Cholesterol - 0mg
Sodium - 76.48mg
Potassium - 161.5mg
Total Carbohydrates - 3.16g
Fiber - 0.86g
Sugar - 0.54g
Protein - 0.64g


I use this to top cooked food that could use a lift from fresh food with crunch. This is good on enchiladas, veggie burgers, seitan cutlets, Tofurky sausages, falafel…. you get the idea. This fresh sauce is also good on salad, or tossed with other cooked veggies (either cold or hot). It is also nice on a roasted vegetable sandwich with hummus. I also like to put this on top of grilled bread.

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