Copyright 2002 Blacks Culinary

Note on Prepping Cucumber: Instead of removing all of the peel (which is edible) we only remove strips leaving some of the peel intact as shown in the photo. This lends to the overall appearance of the dish adding some additional color. Simply run your peeler down the side removing 3-4 strips down the entire side of the cucumber. Slice the cucumber in slices to your liking. Add to a medium glass bowl. Core the tomatoes and cut into wedges. Add to the bowl. Cut the red onion in half and using only one half (or as much as you prefer) julienne the red onion by cutting it into small strips. You want the onion thin but not so thin it loses its shape. To make the vinaigrette: In a small bowl add 2 tablespoons white or gold balsamic vinegar and the 1½ Tblsp. Extra Virgin Olive Oil. Add a small pinch of salt and just a half turn of fresh ground black pepper. Roll the basil leaves together and cut into small strips. Add to the bowl and using a fork combine well. Pour the vinaigrette over the vegetables and add a small amount of crumbled feta cheese (optional). Using a rubber spatula mix gently to combine. Refrigerate for 30 minutes to one hour stirring occasionally. Serve Cold.