1/3 cup extra virgin olive oil
2 tablespoons wine vinegar
3 cloves garlic, pressed or finely minced and crushed
a few drops balsamic vinegar
1/3 teaspoon sea salt
pinch black pepper
1/3 teaspoon fresh basil leaves, minced
1/3 teaspoon fresh oregano leaves, minced
1/3 teaspoon (or to taste) hot red pepper flakes
1 thinly sliced shallot or red onion
1 cucumber, sliced lengthwise, sliced into 1 inch chunks
baby tomatoes, halved
baby lettuce and/or spinach leaves

Add wine vinegar to bottom of bowl.

Peel garlic, and using a garlic press, add garlic to vinegar and allow to sit at least 10 minutes. (Alternatively, if you don't have a garlic press, mince garlic finely and then sprinkle with salt and rub the side of your knife across it to crush garlic to a fine paste, then add to vinegar as above.) Stir pepper, oregano, basil, and red pepper flakes into vinegar. Add chopped shallot or onion, stir to mix together.

Wash and dry the lettuce or spinach leaves, tearing them into 1 or 2 inch pieces. Add to vinegar and garlic. Peel and remove large seeds from cucumber. Chop the cucumber into one inch pieces and season with black pepper.

Variation: Italian chunk tonno (tuna) in oil may be tossed with the other salad ingredients. Serve this version accompanied by pita bread and chunks of cheese, such as Feta. If you enjoy the taste of anchovies and olives they also go well in this salad.

Submitted by: CM