Italian Cucumber Salad (Printable Version)

Crisp cucumbers, ripe tomatoes, and red onions in a zesty olive oil dressing. Ready in 15 minutes.

# Ingredient List:

→ 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 -
  • It comes together in literally fifteen minutes but tastes like something that required hours of thoughtful preparation
  • The dressing emulsifies into this gorgeous velvety consistency that clings to every single vegetable piece
  • It somehow manages to taste even better the next day, assuming there's any left
02 -
  • The resting period isn't optional, it's where the magic happens and the raw garlic mellows into something much more nuanced
  • Cucumbers release water as they sit, which is actually a feature not a bug, creating its own light dressing as it marinated
  • This salad needs to be eaten with a fork, not a spoon, to get all the layered elements in each bite
03 -
  • Use a mandoline if you have one for those paper thin cucumber slices that practically melt in your mouth
  • Taste a piece of cucumber before salting the salad, some are naturally sweeter than others and need less salt
  • If making ahead, add the fresh basil right before serving so it doesn't darken and wilt

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