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
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) balsamic vinegar
  • 1 tsp (5ml) honey
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Slice the cherry tomatoes in half, dice the cucumber into uniform pieces, and finely mince the red onion. Place all three in a large mixing bowl.
  2. Combine the olive oil, balsamic vinegar, honey, salt, and pepper in a small jar. Shake vigorously for 30 seconds or whisk until the mixture is emulsified, thick, and glossy.
  3. Drizzle the vinaigrette over the vegetables and toss gently with a spoon until coated. Fold in the fresh basil at the end to prevent bruising.