Fresh tomato and cucumber salad
1/2 cup extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
1/4 teaspoon lite salt
3-4 cloves garlic, minced
10 fresh basil leaves (fresh today from my garden)
5 fresh oregano leaves (fresh today from my garden)
3 small fresh cucumbers (fresh today from my garden)
A dozen cherry tomatoes (fresh today from my garden)
Mince garlic. Let garlic stand in balsamic and wine vinegars for 10 minutes (this takes the “edge” off).
Wash basil and oregano leaves. Roll up leaves and slice into little strips (chiffonade). Chop and add to your olive oil and allow to stand in oil while garlic marinates.
Wash cucumbers and tomatoes. Peel cucumbers, leaving a little peel. Slice cucumbers into 1/4 inch cubes.
Slice tomatoes into halves or quarters, being careful not to crush and lose juice.
Place tomatoes and cucumbers in salad bowl and sprinkle with salt. (most recipes I saw that I cannibalized into this recipe asked for 1/2 tsp salt, i reduced it to 1/4 tsp and used lite salt)
Combine olive oil with vinegars, whisking together well. Use to dress tomatoes and cucumbers. Refrigerate for at least 1/2 hour. (I saw one recipe that said to eat this salad at room temperature, but I decided to go with a little refrigeration time to let the flavors blend a little)
