A wonderfully refreshing and light salad with a zesty dressing. It goes perfectly with fresh seafood. Substitute Greek kalamata olives for black olives if desired.
2 large cucumbers, diced
1 zucchini, diced
1/2 red onion, thinly sliced
3 large tomatoes, diced
1 cup chopped black olives
2 tablespoons chopped fresh basil
2 teaspoons fresh thyme leaves
3 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1 1/2 teaspoons lemon zest
1/2 lemon, juiced
1 1/4 teaspoons sea salt, or to taste
1/2 teaspoon white sugar
1/4 teaspoon freshly ground black pepper
1/2 cup (125ml) extra virgin olive oil
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Directions Preparation:30min › Ready in:30min
In a large salad bowl mix together the cucumbers, zucchini, red onion, tomatoes, black olives, basil and thyme.
In a separate bowl whisk together the red wine vinegar, balsamic vinegar, lemon zest, lemon juice, kosher salt, sugar and white pepper until thoroughly combined. Pour the olive oil slowly into the dressing mixture, whisking to combine. Pour the dressing over the salad to taste, and serve.