Slices of cucumber tossed in lemon juice and jovial Extra Virgin Olive Oil, topped with Goat Cheese

Slices of cucumber tossed in lemon juice and jovial Extra Virgin Olive Oil, topped with Goat Cheese

Slices of cucumber tossed in lemon juice and jovial Extra Virgin Olive Oil, topped with Goat Cheese

Slices of cucumber tossed in lemon juice and jovial Extra Virgin Olive Oil, topped with Goat Cheese
This summer recipe is a staple of my childhood and one of the first recipes I learned from my mom. Every summer, as soon as it started getting hotter out, my sister and I would ask her to make us this salad. We would get all the ingredients ...from our local farmer’s market, down to the goat cheese. When I moved to college, this recipe became one of the things I regularly share with my friends, because of how easy and quick it is to make. I always find that everyone is surprised that with such simple ingredients this dish still has such a vivid flavor.

This recipe has always reminded me of summer, and I wanted to share that feeling with you all, I hope you enjoy making and eating this salad as much as I do!

Giulia

Why jovial Olive Oil?
Made from three ancient varieties; Favarol, Grignano, and Nostrano olives, jovial Organic Extra Virgin Olive Oil comes direct from the farmer to you. Our 100% organic olive oil has a delicate flavor with the perfect balance of fruitiness. It’s perfect for salad dressing, cooking, baking, dipping, and more!

Cucumber Goat Cheese Salad with Extra Virgin Olive Oil

Ingredients

Instructions

  1. Wash and chop cucumbers into half, lengthwise and then into slices (half an inch thick). Depending on personal preference the cucumber can be either peeled before chopping or left as it is.
  2. Put chopped cucumber into a bowl and salt lightly. Let sit aside for about 10 minutes.
  3. In the meantime, in another small bowl combine the olive oil, lemon juice of half a lemon, and a pinch of salt.
  4. Pour out any access water released by the cucumbers and then pour the olive oil mixture into the bowl. Top with crumbled goat cheese and toss together until all the cucumber pieces are coated in the olive oil mixture.
  5. Place in the fridge for at least 15 minutes and serve cold, topped with fresh chives (optional).