Recipe courtesy of Robert Irvine
Episode: Elvis Eats
Total:
10 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1/4 cup plus 2 tablespoons olive oil, preferably extra-virgin
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic, crushed lightly with the side of a knife blade and minced
  • 1 white onion, cut julienne
  • 1 large cucumber, peeled, seeds removed and thinly sliced
  • 1 1/2 pounds ripe tomatoes, cut into wedges
  • Salt and freshly ground black pepper

Directions

Whisk together oil, vinegar, and garlic in a salad bowl. Toss with onion and cucumber, and gently fold in tomato. Season with salt and pepper, and serve at room temperature family style.

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