Today we celebrate Juneteenth, the holiday that commemorates the end of enslavement in the United States. And even in this year of COVID weirdness, there will be virtual festivals and pop-up takeout dinners that acknowledge the contributions and ongoing struggles of African Americans in many cities around the US.

As more Americans become aware of the holiday (some companies now recognize Juneteenth as a paid holiday) food becomes a way to connect and to celebrate. One of our favorite Juneteenth recipes is an adaptation from Chef Tiffani Rozier. This dish was also one of her grandmother’s favorites, who had a particular love of the crisp and the crunchy. We can relate! It uses delicious summer vegetables and of course, our Extra Virgin Olive Oil.

Ingredients for the salad:

• 3 cucumbers, preferably slicing or garden cucumbers, washed, deseeded, and cut into ½-inch pieces.
  
• 3 heirloom or beefsteak tomatoes, cored and cut into ½-inch wedges (see note) or 3 cups of heirloom cherry tomatoes
  
• 1/2 red onion sliced into pieces
  

Ingredients for the dressing:

• 4 tablespoons Rocky Mountain Olive Oil Basil Infused Olive Oil
  
• 2 tablespoons Rocky Mountain Olive Oil Sicilian Lemon Balsamic Vinegar
  
• 1 tablespoon honey
  
• ½ teaspoon Dijon mustard
  
• 1 ½ cup of chopped fresh herbs (dill, basil or cilantro), reserve two tablespoons for serving.
  
• ¼ teaspoon fine kosher salt, or to taste
  
• ¼ teaspoon freshly grated nutmeg
  
• freshly ground black pepper to taste
  

Directions:

In a small bowl, whisk together the Sicilian Lemon Balsamic Vinegar, honey, salt, nutmeg, pepper and Dijon mustard until the honey and mustard are thoroughly incorporated. Slowly begin to whisk in Basil Infused Olive Oil until the dressing emulsifies and slightly thickens, gently whisk in chopped herbs.

Combine the cucumbers, tomatoes, onions and ¾ of a cup of the vinaigrette in a bowl. Toss well, then cover and refrigerate for at least 30 minutes (for flavors to blend) or up to several hours.