Ingredients

5 tablespoons extra-virgin olive oil

3 tablespoons white-wine vinegar

12 whole basil leaves, torn

Pinch of crushed red pepper flakes

Coarse salt

2 cucumbers, peeled and thinly sliced

1 tablespoon red-wine vinegar

2 tablespoons balsamic vinegar

Fresh ground black pepper

2 cups mixed baby greens, washed and dried

1/2 cup grated ricotta salata or crumbled feta cheese

Preparation

In a medium bowl, whisk together 2 tablespoons white-wine vinegar, basil, red pepper flakes, and 1/2 teaspoon salt. Add cucumbers and toss to combine. Let stand at room temperature or refrigerated, for up to 3 hours.

In a small bowl, whisk together red-wine vinegar, balsamic vinegar, and remaining 3 tablespoons oil. Season with salt and pepper. Place greens in a large bowl and pour over enough vinaigrette to lightly coat the leaves; toss until well combined.

Divide cucumbers evenly between 4 plates. Top with greens and sprinkle with cheese.