nytxn
Senior Cook
Balsamic Cucumber Salad
Ingredients:
1/4 cup EVOO (Extra Virgin Olive Oil)
1/2 cup Balsamic Vinegar (the good stuff - it's got a really great fruity flavor to it - , not the cheap stuff - bitter and sour - don't buy Regina, yuk)
3-4 sprigs of fresh oregano, bruised and minced
4 leaves of fresh basil, bruised and minced
The leaves of 4 sprigs of rosemary, bruised and minced
One large Cucumber, chopped into 1/2 inch chunks
3 Roma tomatoes, choped into 1/2 inch chunks
1 Large Yellow Bell Pepper, (seeded and) chopped into 1/2 inch chunks
Directions:
Pour the EVOO into a small bowl
Remove the leaves from the rosemary sprigs and place on a cutting board, along with the basil and oregano.
Bruise (Crush) the herbs with your tool of choice (rolling a large can of tomatoes or soup over them works well) until the look a little wilted.
Mince the herbs by chopping them very fine.
Place the minced herbs in the EVOO and let sit on the counter for about 20 minutes to allow the flavors to meld.
After the EVOO and herbs have been allowed to blend, chop up the veggies and place onto a dinner plate.
Add the Balsamic vinegar to the EVOO mixutre, and mix it together
Drizzle the dressing over the veggies, tossing the veggies after you're done drizzling.
Enjoy...
Ingredients:
1/4 cup EVOO (Extra Virgin Olive Oil)
1/2 cup Balsamic Vinegar (the good stuff - it's got a really great fruity flavor to it - , not the cheap stuff - bitter and sour - don't buy Regina, yuk)
3-4 sprigs of fresh oregano, bruised and minced
4 leaves of fresh basil, bruised and minced
The leaves of 4 sprigs of rosemary, bruised and minced
One large Cucumber, chopped into 1/2 inch chunks
3 Roma tomatoes, choped into 1/2 inch chunks
1 Large Yellow Bell Pepper, (seeded and) chopped into 1/2 inch chunks
Directions:
Pour the EVOO into a small bowl
Remove the leaves from the rosemary sprigs and place on a cutting board, along with the basil and oregano.
Bruise (Crush) the herbs with your tool of choice (rolling a large can of tomatoes or soup over them works well) until the look a little wilted.
Mince the herbs by chopping them very fine.
Place the minced herbs in the EVOO and let sit on the counter for about 20 minutes to allow the flavors to meld.
After the EVOO and herbs have been allowed to blend, chop up the veggies and place onto a dinner plate.
Add the Balsamic vinegar to the EVOO mixutre, and mix it together
Drizzle the dressing over the veggies, tossing the veggies after you're done drizzling.
Enjoy...