Ingredients:

  • 2 cups (300g) cherry tomatoes, halved
  • 1 cup (150g) English cucumber, diced into small cubes
  • 1/4 cup (40g) red onion, finely minced
  • 1/4 cup (15g) fresh basil leaves, chiffonade
  • 1/4 tsp (1.5g) sea salt
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) balsamic vinegar
  • 1 tsp (5ml) Dijon mustard
  • 1 tsp (5ml) honey or maple syrup
  • 1 clove (3g) garlic, minced
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Wash the cherry tomatoes and cucumber thoroughly, and pat the tomatoes completely dry.
  2. Halve the tomatoes and dice the cucumber into uniform pieces.
  3. Place tomatoes, cucumbers, and minced onion in a large bowl, sprinkle with sea salt, and let sit for 2–3 minutes to release natural juices.
  4. In a small bowl or jar, combine the olive oil, balsamic vinegar, Dijon mustard, honey, and minced garlic.
  5. Whisk vigorously or shake the jar until the mixture forms a cohesive, slightly thickened emulsion.
  6. Stir in the black pepper.
  7. Drizzle the dressing over the tomato mixture and toss gently to avoid bruising the tomatoes.
  8. Fold in the fresh basil leaves at the very end.