Cucumber Salad

A refreshing and delicious summertime salad!

Made with these products from The Olive Press:

White Champagne Balsamic Vinegar

Ascolano Extra Virgin Olive Oil


  • 1/2 cup White Champagne Balsamic Vinegar
  • 3 tbsp Ascolano EVOO
  • 3 cucumbers
  • 1 jalapeño
  • 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!