Cucumber Tomato Salad
2 large slicing tomatoes
¼ sliced sweet onion
5 sprigs fresh basil (1/4 oz), leaves removed, (chopped if desired)
½ cup basic white balsamic vinaigrette (recipe follows)
Salt and Pepper to taste
Wash and slice cucumber to ¼ inch slices. Wash tomatoes, and slice into ¼ inch half moons. Slice onion in half and then slice halves as thinly as possible. Place cucumbers, tomatoes, and onions in a mixing bowl. Add basil, White Balsamic Vinaigrette, salt, pepper, and mix well. Adjust seasonings to taste. Serve immediately or chill up to 4 hours before serving.
Basic White Balsamic Vinaigrette
¼ cup white balsamic vinegar
¾ cup extra virgin olive oil
1 tsp dijon mustard
½ tbl Hometown Honey
½ tsp each salt and pepper (plus more to taste)
Whisk together the vinegar, mustard, honey, salt, and pepper. Slowly add oil in a steady stream, mixing it into the vinegar mixture constantly. Use immediately or pour into a container and cover. Will keep refrigerated for 7 days.