Monday, March 05, 2007

Fresh Greens & Marinated Cucumber Salad

This is really yummy, especially if you like basil. I also love it as a meal stuffed inside toasted pita bread, or served alongside your favorite pasta dish...

5 Tbs extra virgin olive oil

3 Tbs white wine vinegar
12 whole basil leaves, torn
Pinch of crushed red pepper flakes
Coarse salt
2 cucumbers peeled & thinly sliced
1 Tbs. red wine vinegar
2 Tablespoons balsamic vinegar
Fresh ground black pepper
2 cups mixed baby greens
grape tomatoes, dried cranberries, & other yummy salad toppings to your liking

1. In a medium bowl, whisk together 2 tablespoons olive oil, white-wine vinegar, basil, red pepper flakes, and 1/2 teaspoon salt. Add cucumbers and toss to combine. Let stand at room temperature or refrigerated, for up to 3 hours.

2. In a small bowl, whisk together red-wine vinegar, balsamic vinegar, and remaining 3 tablespoons oil. Season with salt and pepper. Place greens in a large bowl and pour over enough vinaigrette to lightly coat the leaves; toss until well combined.
3. Divide cucumbers evenly between 4 plates. Top with greens and sprinkle with remaining toppings such as grape tomatoes & dried cranberries.

Serves 4

Recipe adapted from "Scott Conant's Bold Italian"


Brandy said...

oooo! This sounds yummy. :) I'm in such a rut and have some spinach and basil. Do you think the spinach will work well?

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