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Measuring cups and spoons Chopping boards Peelers Knives Garlic crusher Small and large bowl

1/2 cup extra virgin olive oil 2 tablespoons balsamic vinegar 2 tablespoons red wine vinegar 1/2 teaspoon salt 3-4 cloves garlic, minced 10 fresh basil leaves 5 fresh oregano leaves 3 small fresh cucumbers 10 tomatoes

What to do: Mince garlic or press through a garlic press. Let garlic stand in balsamic and wine vinegars for 10 minutes to. Discard any garlic which has green sprouts in the centre as the flavour is too sharp and bitter for this salad. Wash basil and oregano leaves (pick at noon time on a sunny day for best flavour). Roll up leaves and slice into little strips. Chop and add to the olive oil and leave for a while so the herb flavours can permeate through the oil. Meanwhile, prepare salad ingredients. Wash cucumbers and tomatoes. Peel cucumbers and slice into circles, and then chop into little squares. With a sharp knife, remove stem and blossom end from tomatoes (a very small amount). Slice tomatoes in half, then quarters and cut into little squares or rectangles. Be careful not to loose the juice too much. Place tomatoes and cucumbers in salad bowl and sprinkle with salt. Combine olive oil with vinegars, whisking together well. Use to dress tomatoes and cucumbers; serve at room temperature.


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