Like the title suggests, this is a fresh, succulent salad that's bursting with flavor. It certainly is a creative departure from the usual salads that grace our tables. The juicy sweetness of fresh tomatoes, combined with cool earthiness of cucumber and crisp sharpness of yellow onion merge well with the fruity delicacy of the extra virgin olive oil and the sweet acidity of the vinegar. This sensual merging of flavors is consummated by the fresh herbs and light touch of sea salt.
Actually, this dish has an interesting origin; I've read that this recipe--or any of a few variations on it--is Russian or Greek in origin--Mediterranean, perhaps. It features ingredients that are featured prominently in Mediterranean cuisine, but also evince a Russian approach to salad. I would argue that this particular recipe is somewhat apocryphal due to its use of tomato--something that wouldn't have been used in any of those cuisines prior to the 19th century and thus aren't technically "traditional." Furthermore, my use of Balsamic vinegar would place it firmly in Italy, since Greeks and Russians have their own vinegars.
Although this is a very simple recipe, I'm obliged to remind the reader that this is a case of what you put into it determines what you get out of it. In this case, I'm using the absolute best ingredients I can afford--I'll include pics:
my point is that you can't expect exception results with inferior ingredients. Go ahead, treat yourself--you're worth it.
In any case, this is fresh, light and intensely flavored, perfect for a summer evening.
1 small onion, sliced in wedges and separated
2 small, garden-fresh tomatoes, cubed
1 small cucumber, sliced thin
3 or 4 large cloves garlic, sliced
3 or 4 fresh oregano and basil leaves, each in a chiffonade
1/4 High Quality Extra Virgin Olive Oil
2 TBSP Balsamic Vinegar
1 tsp sea salt
1 tsp freshly cracked black pepper (I like Kirkland's peppercorns)
I've pretty much already given you the recipe. I've deliberately listed smaller, conservative amounts for the olive oil and vinegar, because you can always add more; given that you're using fresh produce, it may be difficult to gauge the correct amounts right away, due to the fact that the freshness of the produce determines to some extent the juiciness and thus the consistency of the dressing. You'll have to experiment to find the right balance, but it's easier to add more than take any away.
I'd suggest a light chill, but not fully cold serving temperature. Serve fresh; this doesn't age well.
Oh, and red onions are a nice variation, too.
4 very generous servings.
Macros:
Calories 183.2
Total Fat 14.6 g
Saturated Fat 2.1 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 10.1 g
Cholesterol 0.0 mg
Sodium 16.7 mg
Potassium 441.5 mg
Total Carbohydrate 14.2 g
Dietary Fiber 3.0 g
