Ingredients:

  • 2 cups (300g) cherry tomatoes, halved
  • 1 cup (150g) English cucumber, diced
  • 1/4 cup (40g) red onion, thinly sliced
  • 1/4 cup (10g) fresh basil leaves, chiffonade
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) balsamic vinegar
  • 1 tsp (5ml) honey
  • 1 tsp (5g) Dijon mustard
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Wash and dry the cherry tomatoes and cucumber thoroughly. Slice the tomatoes in half and dice the cucumber into uniform pieces. Thinly slice the red onion into half-moons and place all vegetables into a large mixing bowl.
  2. In a small jar or bowl, combine the balsamic vinegar, honey, Dijon mustard, salt, and pepper. Whisk vigorously until the honey is dissolved, then slowly drizzle in the olive oil while continuing to whisk until the mixture becomes thick and opaque.
  3. Pour the dressing over the vegetables. Use a rubber spatula to gently fold the ingredients together until evenly coated. Fold in the fresh basil at the last second to prevent bruising.