Cucumber Salad for Two

Cool, Bright, and Unhurried

Some of the best things you can make require no heat at all — only a little patience, a sharp knife, and produce that deserves your attention. A salad like this one is less a recipe than a quiet arrangement: each element contributing its own texture, its own note of acidity or softness, coming together in a bowl that feels genuinely alive. There's something honest about a dish that asks nothing of the stove. Just good ingredients, left mostly to themselves.

Ingredients

• 1 cup cucumber, peeled and diced
• 1/2 cups Vigo Marinated Asparagus, sliced
• 1/2 cups Vigo Marinated Mushrooms, halved
• 1 cup cherry tomatoes, halved
• 1/4 cups red onion, sliced
• 1/4 cups bell pepper, seeded and diced
• 1 tablespoon parlsey, chopped
• 1 tablespoon Alessi Extra Virgin Olive Oil
• 1 tablespoon Alessi Balsamic Reduction
• Alessi Sea Salt and Ground Black Pepper, to taste

Instructions

1. Prepare cucumbers, asparagus, mushrooms, tomatoes, onion, pepper, and parsley and place in a mixing bowl.
2. In a separate bowl, whisk together olive oil and balsamic reduction then pour over vegetables.
3. Mix salad until evenly combined then season with salt and pepper.