6 min read
A refreshing and delicious summertime salad!
TIME: 45 MINS | 3-4 SERVINGS
White Champagne Balsamic Vinegar
Ascolano Extra Virgin Olive Oil
1/2 cup White Champagne Balsamic Vinegar
3 tbsp Ascolano EVOO
1 cup fresh cilantro
Salt and pepper to taste
Peel 3 cucumbers and thinly slice.
Remove seeds from jalapeño* and finely dice.
Roughly chop cilantro.
Place cucumber, jalapeño, and cilantro in a bowl; add balsamic vinegar, olive oil, and salt and pepper to taste.
Stir to coat evenly.
Marinate in the refrigerator for one hour. Drizzle with remaining olive oil then, serve and enjoy!
*for a spicier version, leave the seeds in!