A light, refreshing antipasto salad of tomato and cucumber meats sprinkled with Kalamata olive strips. Dressed with a tender champagne and garlic vinaigrette. Yes, a dressing can be tender!

Serves 6-8

1/4 c. extra virgin olive oil

2 T. white vinegar

2 T. extra dry champagne

2 cloves garlic, peeled and finely chopped

salt to taste

finely ground fresh black pepper

2 lg. garden tomatoes

1 lg. cucumber

6 Kalamata olives, pitted

In large bowl combine olive oil, vinegar, champagne, garlic, salt and pepper. Stir briskly with fork till well-blended.

Core each tomato and cut in half from tip to tip. Remove seeds and pulp, then cut each half from tip to tip into 1/4-3/8 inch wide strips. Place tomato meats in marinade and stir.

Peel cucumber, cut in half from tip to tip, then carefully scoop out seeds using the tip of a teaspoon, then beginning at the tip of each boat shaped cucumber half, cut crosswise into 1/4 inch wide strips. Add to marinade and stir.

Slice olive meats lengthwise, from tip to tip, into thin strips. Add to marinade and stir.

Cover and refrigerate at least 2 hours, stirring occasionally, before serving.

Notes: If left in the refrigerator over night, remove from refrigerator 1/2 hour before serving in order to melt the olive oil, which congeals when refrigerated.

Serve with pasta and red sauce dishes or with potato and vegetable dishes.

I only make this salad in the summer when tomatoes are sweet, tender and juicy. Simplicity is the key to this arrangement.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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