CUCUMBERS SALAD

Preparation · Cucumbers (to be cleaned): 400 g
· Yellow cherry tomatoes: 100 g
· Datterini cherry tomatoes: 100 g
· Red onions: 100 g
· Spinach: 60 g
FOR DRESSING
· Greek yogurt: 100 g
· Il Cavallino IGP extra virgin olive oil: 30 g
· Apple cider vinegar: 2 tbsp
· Fine salt: to taste
· Black pepper: to taste
To prepare the cucumber salad, first peel the spring onions and cut them into very thin slices, then transfer them to a bowl filled with water and ice: in this way they will have a less pungent taste and will remain crunchy. Wash and cut both the yellow cherry tomatoes and the red cherry tomatoes into four parts. Now wash the cucumbers and make long thin strips with the help of a vegetable peeler; once you reach the central part full of seeds, turn the cucumber and cut slices from the opposite side as well. Finally cut the heart of the remaining cucumber into cubes. You will need about 100 g of striped cucumber for the salad and 150 g of diced cucumber for the dressing. Pour the cucumber cubes into a tall, narrow container, add salt and pepper, then add the oil, Greek yogurt and apple cider vinegar. Blend with an immersion blender until you get a smooth and homogeneous sauce. At this point you can compose the salad: arrange the spinach leaves on a plate, add the water-dried shallots and the colored cherry tomatoes. Complete the dish by arranging the cucumber strips in the shape of a nest and season with the yogurt dressing: your cucumber salad is ready to be enjoyed!