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Prep time
20 minutes
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Serves
2-4
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 Grace
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Ingredients
- Alexandra's Salad
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3
Slices white bread
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1/2 cup
Olive oil
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3
Smashed garlic cloves
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4
Anchovies, oil packed, roughly chopped
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1 cup
Grape tomatoes, sliced in half
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1 cup
Cucumbers, cut lengthwise then sliced into 1/4 inch slices
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1/4 cup
Red onion finely sliced
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1/2 cup
Alexandra's Vinaigrette, recipe follows
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Large parmesan cheese shavings
- Alexandra's Vinaigrette
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3
Cloves garlic minced
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3 tablespoons
Red wine vinegar
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1/2 cup
Olive oil
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3
Anchovies, roughly chopped
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2 tablespoons
Grated parmesan cheese
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2 tablespoons
Fresh chopped parsley
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1 tablespoon
Fresh chopped basil
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1
Green onion finely sliced
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1 tablespoon
Honey
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1 teaspoon
Dijon mustard
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Salt & Pepper to taste
Directions
- Alexandra's Salad
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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.
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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
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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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