Ingredients:

  • 2 pints (500g) cherry tomatoes, halved
  • 1 cup (150g) English cucumber, diced
  • ¼ cup (40g) red onion or shallot, finely minced
  • ¼ cup (15g) fresh basil or parsley, chiffonade
  • 3 tbsp (45ml) extra-virgin olive oil
  • 2 tbsp (30ml) balsamic vinegar
  • 1 tsp (5ml) honey or maple syrup
  • 1 tsp (5g) Dijon mustard
  • 1 clove (5g) garlic, minced
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) cracked black pepper

Instructions:

  1. Slice the cherry tomatoes in half lengthwise. Dice the cucumber into pieces roughly the same size as a tomato half to ensure a consistent bite. Mince the shallots finely.
  2. Combine the olive oil, balsamic vinegar, honey, Dijon mustard, garlic, salt, and pepper in a glass jar. Shake vigorously for 30 seconds until the mixture is thick, opaque, and glossy.
  3. Place the tomatoes, cucumber, and onions in a mixing bowl. Drizzle the dressing over the top and toss gently using a silicone spatula or large spoons. Fold in the fresh herbs at the very last second to keep them from wilting or bruising.