Cucumber and Tomato Salad with BEST-EVER Italian Vinaigrette

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Basil, loosely packed fresh
  • 2 Cucumbers
  • 1 clove Garlic
  • 1/2 tsp Marjoram, dried
  • 1 cup Neutral-tasting oil like avocado
  • 1 tsp Onions, dried
  • 4 Vine-ripened tomatoes

• Condiments

  • 2 tsp Dijon mustard
  • 1 tsp Honey

• Baking & Spices

  • 1 Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1/4 cup White wine vinegar

• Drinks

  • 2 tbsp Apple cider vinager

Found on iowagirleats.com

Description

Ingredients

• 2 cucumbers, peeled, seeded and chopped
• 4 vine-ripened tomatoes, seeded and chopped
• 1/2 cup loosely packed fresh basil, chopped
• 1 cup neutral-tasting oil like avocado, grapeseed or canola (do not recommend EVOO)
• 1/4 cup white wine vinegar
• 2 Tablespoons apple cider vinager
• 2 teaspoons Dijon mustard
• 1 teaspoon dried minced onions OR 2 Tablespoons minced shallot
• 1 clove garlic, pressed or minced
• 1 teaspoon honey
• 1 teaspoon salt
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried oregano
• pepper, to taste

Directions

• Combine all ingredients for the Italian Vinaigrette in a jar with a tight fitting lid or a bowl then shake or whisk to combine. Can be made up to 2 weeks ahead of time. Toss with cucumbers, tomatoes, and basil in a large bowl then season with extra salt and pepper and serve.