Italian Cucumber Salad (Printable)
Crisp cucumbers and ripe tomatoes tossed in zesty Italian herb dressing for a refreshing summer side.
# What You Need:
→ Vegetables
01 - 2 large cucumbers, thinly sliced
02 - 2 medium tomatoes, diced
03 - 1 small red onion, thinly sliced
04 - 1/4 cup fresh basil leaves, chopped
→ Dressing
05 - 1/4 cup extra virgin olive oil
06 - 2 tablespoons red wine vinegar
07 - 1 clove garlic, minced
08 - 1/2 teaspoon dried oregano
09 - Salt and black pepper, to taste
→ Garnish (optional)
10 - 1/4 cup crumbled feta cheese
11 - Fresh cracked black pepper
# How To Make:
01 - In a large salad bowl, combine the sliced cucumbers, diced tomatoes, red onion, and chopped basil.
02 - In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper until emulsified.
03 - Pour the dressing over the vegetables. Toss gently to combine and evenly coat all the ingredients.
04 - Let the salad sit for at least 10 minutes to allow flavors to meld.
05 - Garnish with crumbled feta cheese and additional black pepper, if desired. Serve chilled or at room temperature.
# Expert Tips:
01 -
- The vegetables practically drink in the dressing getting better with every minute on the counter
- It takes fifteen minutes from cutting board to bowl including the dressing whisking drama
- Leftovers (if they exist) taste even better the next day after a sleepover in the fridge
02 -
- The ten minute rest period isn't optional it's when the vegetables release their juices and create their own additional dressing
- Dont add the feta until right before serving or it will make everything cloudy and sad
03 -
- Use a mandoline if you have one for those impossibly thin cucumber slices that make restaurants look fancy
- Make the dressing in a small jar with a lid then shake it like you mean it for the easiest emulsion ever