Tomato Cucumber Salad

Ingredients

1 Cups Seeded, Diced/Sliced Tomato

1 Cups Seeded, Diced/Sliced Cucumber

1 Small Red Onion Shaved

½ Cup Feta Cheese

As much fresh, chopped herbs as you can spare, basil, chives, oregano, parsley…anything fresh and green will hop in this bowl and make friends

Vinaigrette

¼ Cup Balsamic Vinegar

1 T Dijon Mustard

1 Clove Garlic

1 t Salt

1 t Maple Syrup or Honey, brown, white sugar, maple sugar

1 t cracked black Pepper

 

Method

In a clean bowl combine all vinaigrette ingredients except oil and whisk until everything is dissolved and smooth. Slowly drizzle olive oil in while whisking, hopefully you end up with a beautifully emulsified thick dressing. If not, you have failed. Add more olive oil or vinegar if it seems too thin/thick respectively. Coat all other ingredients with your luscious vinaigrette, taste as you go, you might not want all of it, save the rest for your next salad. The reason I seed my tomatoes and cucs is so you don’t end up with a soupy mess, but if you can’t justify wasting all those seeds and “pulp” than leave ‘em in and suffer the consequences. Can be served immediately or allow to marinate for as long as you can stand, but no more than 24 hours. Serve alone as a side dish or appetizer or bring some arugula, salad greens, and/or cous cous into the mix and make it real party.

 

Chef

Adrian Baldwin, NAPA Wood Fired Pizzeria

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