Ensalada de tomate, pepino y cebolla en 15 minutos

Ingredientes

• 1 lb (450g) Cherry Tomatoes (sliced in half. about 1 pint.)
• 1 lb (450g) Slicing Cucumber* (cut lengthwise, seeds scraped out, sliced crosswise, chunky. about 2 mediumish cucumber.)
• 1 C (90g) Red Onion** (sliced thin in 1/2 moons, loosely packed. about 1/2 a red onion. )
• 1 - 2 Tbs Fresh Herbs (dill, and/or basil, chopped (basil torn).)
• 3 Tbs Extra Virgin Olive Oil
• 2 Tbs Red Wine Vinegar
• 1/2 tsp Dijon Mustard
• 1/8 tsp Fine Sea Salt
• Fresh Ground Black Pepper (heavy pinch)

Preparación

1. 1

   --- For the Salad: ---

2. 2

   In a medium mixing bowl, add the sliced tomatoes, cucumber chunks and onion. Sprinkle the fresh herbs over the salad.

3. 3

   --- For the Dressing: ---

4. 4

   In a lidded jar or small mixing bowl, shake or whisk the vinegar, oil, dijon, salt and pepper together until an emulsion is formed.

5. 5

   --- Put the Salad Together: ---

6. 6

   Pour the dressing over the salad and gently toss. Taste for salt and pepper and adjust as needed.

7. 7

   Sprinkle additional herbs over the salad if desired just before serving.

8. 8

   --- To Store: ---

9. 9

   Store in a lidded container in the refrigerator for up to two days. Day three, the veggies start to get soggy.