- 1/2 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons wine vinegar
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt
- 3-4 cloves minced garlic
- 10 fresh basil leaves
- 5 fresh oregano leaves
- 3 small fresh cucumbers
- 2 large beefsteak tomatoes
- 1 small red onion, finely chopped
Mince garlic, or use a garlic press. Let garlic stand in balsamic and wine vinegars for 10 minutes (to take the "edge" off).
Wash the basil and oregano leaves. Roll up leaves and slice into little strips (chiffonade--fancy cooking term). Add to your best olive oil and allow to stand in oil while garlic marinates.
Meanwhile, prepare salad ingredients. Wash cucumbers and tomatoes. Partially peel cucumbers. Slice into small 1/4 pieces.
Remove stem and blossom ends of tomatoes, and slice into wedges. Place tomatoes, onions and cucumbers in salad bowl and sprinkle with salt. Combine olive oil and vinegars, whisking together well. Add sugar to dressing mix. Toss dressing and vegetables just before serving; serve at room temperature. To make ahead of time, refrigerate tomato mixture and dressing separately.
You can also add fresh mozzarella or feta cheese to this as well! Yummy!
