Ingredients Jump to Instructions ↓

  1. 4 large beefsteak tomatoes , cored and cut into wedges

  2. 2 large cucumbers, peeled, halved lengthwise, and cut in 1/4-inch thick slices

  3. 1 cup kalamata olives, pitted and halved

  4. 1 small red onion , thinly sliced

  5. 2 tablespoons chiffonade fresh basil

  6. 1 tablespoon finely chopped fresh mint leaves

  7. 1/2 teaspoon minced fresh oregano leaves

  8. 3 tablespoons Italian red wine vinegar

  9. 1 1/2 teaspoons lemon zest

  10. 1 1/4 teaspoons salt

  11. 1/2 teaspoon sugar

  12. 1/4 teaspoon freshly ground black pepper

  13. 3/4 cup extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. In a large salad bowl place the tomatoes, cucumber slices, olives, red onion, basil , mint and oregano. In a small non-reactive bowl whisk together the red wine vinegar, lemon zest, salt, sugar, and pepper until the salt and sugar have dissolved. Add the oil in a thin, steady stream, whisking until completely incorporated. Pour dressing over salad and toss to thoroughly combine. Let salad sit for 5 to 10 minutes for flavors to mingle, then serve. Note: Salad ingredients may be prepared up to several hours in advance and refrigerated, undressed and covered with plastic wrap , until ready to serve. Add dressing and toss to combine just before serving.


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