• Gather the ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

• Peel and slice 1 large cucumber with a Chef's or Santoku knife and cutting board.

  Slice and dice 1 large tomato. Dice 1/2 large green bell pepper and 1/2 large red onion. 
• Mince 1 clove garlic.
• Chop 2 tablespoons fresh basil and 1 tablespoon fresh chives. 
If you want to use dried herbs instead of fresh, remember this conversion method: 1 tablespoon fresh = 1 teaspoon dried.

Assemble the Salad

• In a medium bowl, combine the prepared cucumber, tomatoes, bell pepper, sweet onion, and minced garlic. Mix lightly.
• Add in the chopped basil and chives.
• In a small bowl, vigorously whisk together 2 tablespoons red wine vinegar and 1 tablespoon Extra Virgin olive oil until it emulsifies and thickens.
• Pour the sauce over the garden vegetables and stir to combine.
• Sprinkle with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Cover and chill until ready to serve.

  This salad will serve 4 people, and is best eaten the day it is made.