|EVERY FEW MINUTES|
|CUCUMBER TOMATO BALSAMIC SALAD|
1 large cucumber, sliced thinly
1 large tomato (choose the variety based on your taste), cut into thin wedges
1 cup very thinly sliced red onion
6 leaves very fresh basil
3 tablespoons balsamic balsamic vinegar
2 tablespoons olive oil
Chiffonade the basil (stack the leaves flat, roll them, and then cut very thin strips from the roll).
Combine sliced cucumber, tomato wedges, and sliced onion in a medium-large bowl. Add basil chiffonade, vinegar, and olive oil. Sprinkle on roughly 1/2 teaspoon each of garlic powder and salt (you can use more or less, I just recommend NOT using garlic salt, so you can adjust each flavor to taste).
Toss all ingredient with a pair of spoons and let sit at least 5 minutes before serving. Should be served slightly chilled, and may keep refrigerated for up to a day.
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