Fresh, juicy tomatoes and garden cucumbers, paired with purple onion and dressed with a local honey and mustard vinaigrette, finished with torn basil, fresh from the garden.
Tomato and Cucumber Salad with Honey Mustard Vinaigrette
Y'all know that I love me some fresh summer cucumbers and juicy, seasonal tomatoes and as salads go, I mostly just toss them with a mix of vinegar and sugar and call it a day. I do love that whole sweet and sour thing and that's the way I combine them most often.
Sometimes it's just simply cucumbers with onions, mostly sweet Vidalias, because it is the season for them too after all, but sometimes a sharp, purple onion is in order instead.
Sometimes it's with a creamy dressing made with mayo, sour cream, or often, both. Sometimes it's dressed Italian style. Sometimes it's cucumbers with tomatoes. And bacon!
Still, amid all of those beautiful tomato and cucumber choices, I do still love venturing out from there too sometimes.
Today, that adventure is with a honey mustard vinaigrette to dress them!
I know what you're thinking.
That's... interesting. Right?
When people leave that kind of comment on one of my recipe shares on social media, it always leaves me wondering... is that interesting in a good way? Or a bad way?? It's never really clear, because that's all they say.
In this case, I can tell you 100% it is an excellent interesting!
Here's how to make it, and as always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step-by-step pictures below.
For the dressing, I'm using olive oil, cider vinegar, local honey, Creole mustard (though you can certainly use yellow too), Louisiana hot sauce, fresh garlic and kosher salt and freshly cracked black pepper. I do recommend finding a good source for local honey in your area versus supermarket honey. Either will work though, of course!
Mince up the garlic and add everything to the bottom of a large bowl.
Whisk all of that together until it is nicely emulsified.
To the bowl with the dressing, add the chopped tomatoes with any accumulated juices. Make sure that when you chop them, you retain any juices. I just use a cutting board that has what's called a juice groove around the edges.
Halve and quarter lengthwise, then slice the cucumber and add that to the bowl. I went with a red onion today. Just quarter that up into chunks and use about half of it, slicing it and adding to the bowl.
Toss that all together, drawing the dressing up to coat everything; stir and set aside to rest 30 minutes, giving it a toss occasionally.
Add torn fresh basil just before serving.
Unable to see the printable below on your device? Tap/click here.
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