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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A play on the famous salad from Capri, the Summer Salad uses the produce from your garden in a non-cook taste explosion Ingredients:
2 and 1/2 lb tomatoes peeled, seeded and diced |
4 garlic cloves minced to a paste |
1 cucumber peeled and thinly sliced |
1/2 yellow onion |
kosher salt |
fresh black pepper |
1/4 cup balsamic vinegar (red wine will do) |
1 tbsp dijon mustard |
3/4 cup olive oil |
1/2 cup chopped fresh basil |
Directions:
1. Combine vegetables with liberal sprinkling of kosher salt and let drain in colander 30 minutes
2. Rinse the vegetables thoroughly and pat dry
3. Make vinaigrette by whisking vinegar, mustard, salt and pepper
4. Slowly stream in olive oil while whisking then taste for seasonings and correct
5. Refrigerate an hour and up to three hours
6. Add fresh basil right before serving
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