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  • Jefferson Adams
    Jefferson Adams

    Simple Tomato and Cucumber Salad (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This fast and delightfully fresh salad is a staple in my kitchen throughout the year, but particularly during the summer months I know affectionately as "tomato-heaven." You can mix it up by using cherry or plum tomatoes, or whatever tomatoes rate handy. The dressing offers a nice balance of tart and sweet; it’s a good one to keep on hand. Feel free to omit the chili flakes if you’re not a fan, or even substitute with a little dill.

    Ingredients:
    3 large tomatoes
    1 large cucumber
    2 bell peppers, red or yellow
    1 red onion
    1 cup crumbled feta cheese
    ½ cup red whine vinegar
    1 tablespoon Dijon mustard
    1 tablespoon honey
    ½ cup olive oil
    1 teaspoon red chili flakes
    Salt and pepper to taste

    Directions:
    Dice all vegetables into similar size and mix together in a large bowl.

    For the dressing, combine vinegar, mustard and honey. Slowly whisk in olive oil. Pour over vegetables and sprinkle with chili flakes.

    Top with cheese, taste and season with salt and pepper if desired.


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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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