This salad is a favorite of my family, and does well for keeping on diets and making the most of summer produce. Combine with a bit of crumbled feta, blue or gorgonzola cheese and it makes a savory counterpoint to whatever meal you pair it with.
Special Equipment:
Vegetable peeler
Ingredients:
- 1 large cucumber, washed, skinned, and sliced
- 1/4 red onion
- 10 oz. package grape or cherry tomatoes, sliced in half
- 2 cloves garlic, finely minced
- 1 oz (2 Tbsp prepared) fresh basil leaves, chiffonade cut
- 1/2 cup crumbled feta, blue or gorgonzola cheese
- Salt to taste
- Pepper to taste
- Your favorite salad dressing, recommend homemade vinaigrette or Italian
Directions:
Gather and wash your vegetables, and select a medium bowl for the salad.
Separate the basil leaves and discard the stems and any blemished leaves. Stack all of the leaves on top of each other, using the largest to be the first and last leaves to make rolling easier to cut them into a chiffonade style. Roll them up into a tight tube, and slice thinly from one end to make ribbons of the basil.
Skin the cucumber (either fully, or in stripes if you want to be fancy) and slice into pieces. I prefer around 3/16ths of an inch, but larger or smaller to your taste is perfectly fine. Cut the whole cucumber and place into the bowl.
Remove the peel from the garlic and finely mince it. Remember to keep your fingertips tucked under your knuckles to prevent accidently slicing your finger, as shown. Set aside.
Cut the tomatoes in half, and place them into the bowl with the cucumbers. Also add the garlic and basil.
Slice a quarter of a red onion into “quarter rings,” separate the layers, and add to the rest of the vegetables.
Toss lightly, taking care to not to crush the tomatoes. After combining, at this point cover the bowl and refrigerate until mealtime. Adding the salt, pepper, cheese and dressing may make the vegetables wilt and seep water due to the salt. If it’s nearing mealtime, then proceed.
When ready to serve, add the salt, pepper, cheese and optionally the dressing (This last item I leave to be added at the table at the guest’s discretion).
Toss again lightly to distribute ingredients, and serve.
Serves 6.
