Italian Cucumber and Tomato Salad
This vibrant, mouthwatering, gluten-free and vegan recipe will add a touch of Italian sunshine to your summer gatherings, and you'll come back to it time and time again!
Ingredients
Main ingredients
- ¼ teaspoon dried oregano
- 2 tablespoons red wine vinegar
- ¼ cup extra-virgin olive oil
- ⅛ teaspoon cane sugar or granulated sugar
- ½ teaspoon kosher salt
- Fresh cracked black pepper to taste
- 1 small red onion diced fine
- 2 medium ripe tomatoes cut into ½ inch dice
- 1 English cucumber cut into ½ inch dice
- 4-5 leaves fresh basil chopped
Instructions
Instructions
- Start by grabbing a large bowl and toss in the diced tomatoes, cucumber, red onion, and chopped basil. You wanna feel the colors pop and smell that fresh garden vibe coming through.
- Next, whisk together the red wine vinegar, olive oil, dried oregano, cane sugar, kosher salt, and black pepper in a small bowl. This dressing is gonna be the heart of your salad and you want it just right.
- Pour the dressing over your salad mix and toss gently but thoroughly. You don’t wanna bruise veggies but gotta make sure every bite gets some flavor love.
- Set the salad aside, covered lightly, and let it sit about 10 minutes. This lets those flavors meld real good, kinda like how broth depth builds in a pressure cooker.
Notes
Just remember salad is best fresh but these tips help stretch that goodness a bit.