Summer Tomato & Cucumber Salad
2 tbsp. Balsamic Vinegar
2 tbsp. Red Wine Vinegar
3 large cloves Fresh Garlic, minced
½ cup Extra Virgin Olive Oil
10 medium Fresh Basil Leaves
5 medium Fresh Oregano Leaves
3 small Fresh Cucumbers (a little bigger around than a quarter)
2 large Fresh Heirloom Tomatoes (best if ripe & just picked)
½ tsp. Salt
Combine the two vinegars and the garlic in a dish and set aside. Place the leaves on top of each other and roll like a cigar. Thinly slice (chiffonade style), then chop and add to the olive oil in a small bowl. Now peel cucumbers and slice into ¼ inch coins and place in a large bowl. Core both ends of the tomatoes, slice into wedges and add to bowl with cucumbers. Sprinkle the salt on the tomato mixture. Take the vinegar mixture and whisk it into the olive oil mixture. Dress the tomato mixture with the vinaigrette and serve at room temperature.
Note: Try a little fresh mozzarella in this salad to add another dimension.
Ideas for Future Efforts