Italian Fresh Tomato Cucumber Salad

1 or 2 seedless cucumbers( or use regular garden cucumbers scraping the seeds inside the middles out of it and then peeling off just some of the skin)

4 fresh beefsteak, heirloom, or vine ripe tomatoes cubed (plums have more pulp and less juice however I like those in a pinch also)

¼ cup extra virgin olive oil

½ teaspoon red pepper flakes

4 or 5 large fresh basil leaves

1 teaspoon freshly chopped or dried oregano

1 tablespoon fresh minced Italian parsley

2 teaspoons fresh minced garlic

salt and freshly cracked pepper to taste usually ½ teaspoon of each

2 or 3 tablespoons red wine vinegar or aged balsamic vinegar

Additions: chopped fresh celery, artichoke hearts, hearts of palm, chickpea drained, provolone sharp chunks, black crinkled olives

Optional: mint leaves and fresh rosemary sprigs can be added also for flavor if you like.

Garnish: large shreds of freshly grated Pecorino Romano cheese

Directions at whatscookinitalianstylecuisine.com

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