FRESH TOMATO

AND

CUCUMBER SALAD

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.

Equipment: Measuring cups and spoons

Chopping boards

Peelers

Knives

Garlic crusher

Small and large bowl

Ingredients: 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