The sheer abundance of tomatoes and cucumbers at this time of year can be a bit overwhelming. When these wonderful late summer treats are ripe and ready they don’t need much, and demand the very best companions on the plate. Vinegar can overwhelm the natural flavors, and especially balsamic vinegars. So we suggest using a light hand with the balsamic to bring out the natural flavors rather than mask them.
- For the dressing, in a bowl mix together the Balsamic Vinegar and the Garnacha Wine Vinegar. We recommend going lightly with the vinegar, just enough to taste without making it the predominant flavor in the salad. Try 1/3 balsamic vinegar to 2/3 wine vinegar, then add your Olive Oil. Season the dressing with Oregano, Sea Salt and Ground Black Pepper to taste.
- Quarter and chop the tomatoes and cucumber into ½ inch chunks, then thinly sliced your Red Onion (a mandolin makes this a breeze!). Toss lightly with your dressing, then cover and let sit in a cool spot, for a half hour so the flavors can mingle, toss once or twice, and serve.