Serves 8
2pts baby heirloom or cherry tomatoes cut in half
3ea English cucumbers, seeded and thinly sliced on the bias
2ea English cucumbers, juiced and reserved (seed, peel & then juice in a blender)
1ea red onion julienned
1c young basil leaves loosely packed
1c scallions ‐finely minced
1c Parsley – chopped
1T granulated sugar
2T freshly squeezed lemon juice
2T Champagne vinegar
3T extra virgin oil
2T Kosher salt
½ T freshly cracked black pepper
- In a mixing bowl combine the tomatoes, cucumbers, red onions, and season with half of the salt and half of the cracked pepper.
- In a separate mixing bowl wisk the cucumber juice, lemon juice, sugar, the remaining salt, remaining black pepper, and Champagne vinegar.
- Combine all ingredients, seasoned cucumber juice, with the minced chives, and half of the basil minced.
- Adjust the seasoning to taste. Garnish with the remaining basil tips, extra virgin olive oil and serve.
