Cucumber-Tomato Salad

1. 1

   Mince garlic or press it through a garlic press. Let garlic stand in balsamic and wine vinegars for a few minutes. *Don't use any garlic which has green sprouts in the center, as the flavor will be bitter.

2. 2

   Wash basil and oregano leaves. Chiffonade both oregano and basil leaves. Add this to the olive oil and allow to stand in oil while garlic marinates.

3. 3

   Meanwhile, prepare salad ingredients. Wash cucumbers and tomatoes. Peel cucumbers and slice cucumbers into 1/4 inch rounds.

4. 4

   With a sharp knife, remove stem and blossom end from tomatoes (a very small amount). Slice tomatoes into wedges, being careful not to crush and lose juice.

5. 5

   Place tomatoes and cucumbers in salad bowl and sprinkle with sea salt or kosher salt.

6. 6

   Combine olive oil mixture with vinegar mixture, whisking together well. Use to dress tomatoes and cucumbers; serve at room temperature.

7. 7

   Options: Add 1 thinly sliced/diced red onion, pitted oil cured black olives and fresh mozzarella or cooked crumbled bacon.

* Per serving · 4 servings · Values may vary.

No additional tips available.