Cucumber & Tomato Salad with Lemon Vinaigrette

June 19, 2020

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

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

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