Classic Italian Tomato and Cucumber Summer Salad

-

Classic Italian Tomato and Cucumber Summer Salad


A classic summer Italian salad that is a staple at the nightly dinner table. This salad tastes better when given time to marinade on the counter allowing the ripe, juicy tomatoes to release their incredible flavour. It is easily transportable and therefore the perfect salad to bring along to a barbecue, picnic or gathering. A true Mediterranean classic and so healthy! As with all of my recipes and in keeping with Italian way of cooking my measurements are just estimates and my spices are just recommendations. QB or Quanto Basta in my recipes means as much or as little as you would like and need. Cook by eye  👁(ad occhio) and let your taste buds be your guide.  Remember to season as you go along and build the flavours slowly. Taste test frequently to make sure it is to your liking and adjust if needed!
Serve with lots of crusty bread so that you can soak up all the juices!!!!
You can see this delicious salad being created in my reels on my Instagram page!
@mangia.con.elena
 
Ingredients

🍅 fresh, ripe tomatoes quartered (QB)
🍅 chopped cucumbers (QB)
🍅 2 diced green onions (QB)
🍅 fresh basil torn into bite size pieces (QB)
🍅 thinly sliced red onions (QB)


Directions
🍅 toss all ingredients into a salad bowl 
🍅 add a good drizzle of olive oil and stir it in - about 2 tbsp but you be the judge 👁
🍅 add red wine vinegar (QB)- start with 1 tbsp and taste test after you stir it in and adjust
🍅 salt and pepper to your liking
🍅 toss it all together, cover in saran wrap and leave on counter for a minimum 20 minutes        to let flavours marry!


A Mangia!
Fatto con amore,
Elena 💚




Comments

Post a Comment

Please leave a comment! Let me know if you have any questions and if you have tried it! Thanks for the feedback!!

Popular posts from this blog

Anginetti /Nonna's Ice sugar donuts

-
Image
  Nonna's Ice Sugar Donuts IG: @mangia.con.elena Yields: 4-5 dozen       These delicious, lemony cookies are known as anginetti, tarallucci, Italian lemon knot cookies or wedding cookies.  My mom always just called them ciambellette (little donuts).  As children, we loved them and we began to call them simply ice sugar donuts. They became a huge hit with the grandkids and for decades now we have been calling them "Nonna's ice sugar donuts."  They are traditionally served at weddings and symbolize a big hug with a knot for "tying the knot". They were well sought after in our little community. My mother was often asked to make them for a wedding or special occasion.  They also made an appearance at special events and holidays and definitely on our Christmas table.  My mom always had a batch in the freezer ready for afternoon coffee and visitors.  When my children and I would make the long trek up North to visit them, there were always big freezer bags full rea
Read more

Pizza Dough

-
Image
  Giuseppe's Pizza The secret to a successful pizza dough is understanding the liquid to flour ratio and knowing how the dough should feel and if it needs more of less of one ingredient. This can only be learned by practice and seeing what works and what doesn't. I have had a great deal of pizza flops and I still do! Too much flour, not enough flour, too much kneading, not enough kneading... So I guess my point is be easy on yourself because it is a skill.   I find working the dough with my hands both therapeutic and creative. It also gives me a better feel for what I need to add and when it is ready to proof. The recipe that I use for pizza is my brother Giuseppe's. He is an amazing home cook and has inspired me on a regular basis ( a little friendly competition between siblings is a good thing!) He loves to cook and we get so excited when we are invited to his house because we know we are getting authentic and delicious meals made with love. As always, the flour measureme
Read more

Cime di Rape (Rapini) filled Calzone

-
Image
Cime di Rape (Rapini) filled Calzone   IG: @mangia.con.elena Pinterest: mangiaconelena Growing up in our Italian household we ate a great deal of pizza. My mother would whip up pizza dough quickly and in no time there would be pizza on the table. Her toppings were not very fancy, a simple tomato and basil, potato and rosemary or salami and onions. Sometimes anchovies or roasted peppers. They were delicious. Her dough was thick and moist and the crust perfect.  She was known for her pizza. When my siblings and myself had people over she made pizza for us. When there was a special celebration there was always pizza on the table, cold or hot. The one pizza we all fought over was her filled pizzas with rapini. We never called them calzones. Calzones are a traditional pizza originating out of Naples and named after the Italian word for the leg of trousers or pants. In our region they are just called "Pizza ripiena con rapini" meaning rapini filled pizza. My  mother's version o
Read more