Description
This is a deliciously light and fresh-tasting twist on cucumber tomato salad. It takes me to the water’s edge, and begs to be served with fresh seafood. Substitute Greek kalamata olives for black olives if desired.
Ingredients
- 2 large cucumbers, diced
- 1 zucchini, diced
- ½ red onion, thinly sliced
- 3 large tomatoes, diced
- 1 cup chopped black olives
- 2 tablespoons chopped fresh basil
- 2 teaspoons fresh thyme leaves
- 3 tablespoons red wine vinegar
- 1 tablespoon balsamic vinegar
- 1 ½ teaspoons lemon zest
- ½ lemon, juiced
- 1 ¼ teaspoons kosher salt, or to taste
- ½ teaspoon white sugar
- ¼ teaspoon freshly ground black pepper
- ½ cup extra-virgin olive oil
Instructions
- Mix cucumbers
- zucchini
- red onion
- tomatoes
- black olives
- basil
- and thyme together in a large salad bowl.
- In a separate bowl
- whisk red wine vinegar
- balsamic vinegar
- lemon zest
- lemon juice
- kosher salt
- sugar
- and white pepper together until thoroughly combined. Pour olive oil slowly into dressing mixture
- whisking to combine. Pour dressing over salad and serve.
Prep Time: 30 mins
Total Time: 30 mins
Servings: 6