Alexandra's Salad

By Alexandra G Lunseth
July 30, 2018
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Author Notes: This salad is my version of a classic cucumber and tomato salad. You'll notice there are a few more ingredients than your traditional recipe, really kicking it up a notch. Once you've made this version all others will pale in comparison. Cheers! Alexandra G Lunseth

Serves: 2-4
Prep time: 20 min

Alexandra's Salad

  • 3 Slices white bread
  • 1/2 cup Olive oil
  • 3 Smashed garlic cloves
  • 4 Anchovies, oil packed, roughly chopped
  • 1 cup Grape tomatoes, sliced in half
  • 1 cup Cucumbers, cut lengthwise then sliced into 1/4 inch slices
  • 1/4 cup Red onion finely sliced
  • 1/2 cup Alexandra's Vinaigrette, recipe follows
  • Large parmesan cheese shavings
  1. Heat olive oil in pan on medium. When oil is heated add garlic and anchovies, stir for 1 minute. Add bread cubes and cook until brown about 10 minutes. Remove bread, anchovies and garlic from pan and place on a paper lined tray. Set aside.
  2. In a large bowl combine the tomatoes, cucumbers, red onion, and vinaigrette tossing to combine. Cool in fridge for 30minutes to allow flavors to marry. Garnish with parmesan cheese shavings and cooled garlic and anchovy bread crutons. Enjoy!

Alexandra's Vinaigrette

  • 3 Cloves garlic minced
  • 3 tablespoons Red wine vinegar
  • 1/2 cup Olive oil
  • 3 Anchovies, roughly chopped
  • 2 tablespoons Grated parmesan cheese
  • 2 tablespoons Fresh chopped parsley
  • 1 tablespoon Fresh chopped basil
  • 1 Green onion finely sliced
  • 1 tablespoon Honey
  • 1 teaspoon Dijon mustard
  • Salt & Pepper to taste
  1. Mix all ingredients in a bowl and combine with fork. Pour into mason jar and store up to 4 days in fridge.

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