Tuesday, June 11, 2013

Summer Salad with Cucumber and Cherry Tomatoes

The perfect accompaniment to bread and cheese on a hot summery afternoon.

1 cucumber or Armenian cucumber (about 12 oz), halved lengthwise and thickly sliced
1 pint cherry tomatoes, halved
About 10-12 large leaves fresh sweet basil, chiffonade
1/2 Eureka lemon, juiced
Olive oil
Sherry vinegar
Freshly ground black pepper

Whisk together the lemon juice, oil, vinegar, and a little salt and pepper in a small bowl. Lightly toss the cucumbers with a little of the vinaigrette, and set in the fridge for 5-10 minutes to crisp up.

Meanwhile, prepare the rest of the ingredients. Toss the tomatoes and basil in the vinaigrette, and adjust salt and pepper to taste. Toss with the cucumbers, and serve immediately.

Serves 3-4, and pairs well with an Argentinian Torrontes.

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