Name: Quick Italian Cucumber Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 1/4 teaspoon dried oregano; 2 tablespoons red wine vinegar; 1/4 cup extra virgin olive oil; 1/8 teaspoon granulated sugar (or cane sugar); 1/2 teaspoon kosher salt; Freshly cracked black pepper, to taste; 1 small red onion, finely diced; 2 medium ripe tomatoes, diced into 1/2 inch pieces; 1 english cucumber, diced into 1/2 inch pieces; 4-5 fresh basil leaves, chopped

Quick Italian Cucumber Salad

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This Refreshing Italian Cucumber Salad is a vibrant, no-cook dish that delivers a perfect balance of crisp texture and bright, tangy flavor. As a staple in my summer rotation, I’ve found its simplicity is its genius, relying on the quality of just a few fresh ingredients.

Author: Claire Monroe
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 4 side-dish servings 1x

Ingredients

Scale

1/4 teaspoon dried oregano
2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
1/8 teaspoon granulated sugar (or cane sugar)
1/2 teaspoon kosher salt
Freshly cracked black pepper, to taste
1 small red onion, finely diced
2 medium ripe tomatoes, diced into 1/2 inch pieces
1 english cucumber, diced into 1/2 inch pieces
4–5 fresh basil leaves, chopped

Instructions

Prepare the Vegetables: Finely dice the red onion and chop the tomatoes and cucumber into uniform 1/2-inch pieces. Consistent sizing ensures every bite has a perfect balance of flavors and textures. (Pro tip: If your onion is particularly sharp, soak the diced pieces in cold water for 5-10 minutes, then drain, to mellow its bite.)
Make the Vinaigrette Base: In a small bowl or jar, combine the red wine vinegar, dried oregano, granulated sugar, and kosher salt. Whisk or shake vigorously until the salt and sugar are fully dissolved. This foundational step, known as "blooming" the dried herbs and dissolving the seasonings, creates a more cohesive and potent dressing.
Emulsify the Dressing: While whisking constantly, slowly stream in the extra virgin olive oil. This technique, called emulsification, creates a stable, slightly thickened vinaigrette that will coat the vegetables evenly instead of separating. Season generously with freshly cracked black pepper.
Combine Salad Components: Place the diced cucumber, tomatoes, and red onion in a large mixing bowl. Pour the prepared vinaigrette over the vegetables. Using a large spoon or spatula, gently toss until every piece is lightly and evenly coated. Be gentle to avoid crushing the tender tomato pieces.
Incorporate Fresh Herbs: Add the chopped fresh basil to the bowl. Give the salad one final, gentle fold to distribute the basil ribbons throughout. Adding the basil last preserves its vibrant color and delicate aroma, which can diminish if added too early.
Rest and Serve: For the best flavor, let the salad rest at room temperature for 10-15 minutes, or cover and refrigerate for up to an hour before serving. This resting period allows the vegetables to marinate slightly and the flavors to fully develop. Give it one last toss and adjust salt and pepper if needed just before serving.

Find it online: https://thecookingjournal.com/refreshing-italian-cucumber-salad/