Baby Tomato and Cucumber Salad with Cucumber Vinaigrette

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
Β½ T freshly cracked black pepper

  1. In a mixing bowl combine the tomatoes, cucumbers, red onions, and season with half of the salt and half of the cracked pepper.
  2. In a separate mixing bowl wisk the cucumber juice, lemon juice, sugar, the remaining salt, remaining black pepper, and Champagne vinegar.
  3. Combine all ingredients, seasoned cucumber juice, with the minced chives, and half of the basil minced.
  4. Adjust the seasoning to taste. Garnish with the remaining basil tips, extra virgin olive oil and serve.