Tomato and Cucumber Salad

By á-646

Ingredients

• 1/2 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons red wine vinegar
• 1/2 teaspoon sea or kosher salt
• 3-4 cloves garlic, minced
• 10 fresh basil leaves
• 5 fresh oregano leaves
• 3 small fresh cucumbers (pickling or thin slicing)
• 2 large beefsteak tomatoes, vine ripened

Preparation

Step 1

Mince garlic or press through a garlic press. Let garlic stand in balsamic and wine vinegars for 10 minutes (this takes the "edge" off). Discard any garlic which has green sprouts in the center, as the flavor is too
sharp and bitter for this salad - use for another purpose.

Wash basil and oregano leaves (pick at noon time on a sunny day for best flavor). Roll up leaves and slice into little strips (chiffonade). Chop and add to your best olive oil and allow to stand in oil while garlic
marinates.

Meanwhile, prepare salad ingredients. Wash cucumbers and tomatoes. Peel cucumbers, leaving a scant amount of peel (helps with digestion). Slice cucumbers into 1/4 inch coins (circles).

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.

Place tomatoes and cucumbers in salad bowl and sprinkle with sea salt or kosher salt. Combine olive oil with vinegars, whisking together well. Use to dresstomatoes and cucumbers; serve at room temperature.

Variations: Add 1 thinly sliced red onion, pitted oil cured black olives and fresh mozzarella, sliced (or use the small bocconcini).