Spring Salad with Tomato Cucumber Vinaigrette

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Writer: Judy Shortsleeve

Spring Salad with Tomato Cucumber Vinaigrette

Spring Salad with Tomato Cucumber Vinaigrette

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Course: Salads
Servings: 4

Ingredients

Vinaigrette

  • 1-1/2 Bartlett’s Farm Tomatoes
  • 1 Bartlett’s Farm Cucumber peeled and seeded
  • 2 Garlic cloves
  • 1/2 bunch Bartlett’s Farm organically grown basil
  • 1/4 cup Red Wine Vinegar
  • 1/4 cup Olive Oil
  • Salt & Pepper

Salad

  • 1 Tomato large
  • 1/2 Cucumber
  • 1/4 cup Red Onion sliced
  • 1 Avocado
  • 1/2 Scallions sliced
  • 2 tbsp Chives chopped

Instructions

Vinaigrette

  • Combine all ingredients except the salt and pepper in a high-speed blender and blend until smooth. Strain through a fine mesh sieve. If vinaigrette is too thick, add a little more red wine vinegar and a little water. Season with salt and pepper. Chill immediately.

Salad

  • Chop and place the salad ingredients in a medium sized bowl. Season with salt and pepper.
  • Stir vinaigrette before using. Add 4 portions of salad greens to the salad bowl and toss with the vinaigrette. Adding crumbled goat cheese is a nice addition to this salad. Serves 4 to 6.

Notes

This recipe is from Bartlett’s Farm, 33 Bartlett Farm Road, Nantucket • bartlettsfarm.com
This recipe is from Cape Cod LIFE’s second annual “Best of” recipe section from the April 2017 issue.
Tried this recipe?Let us know how it was!

Judy Shortsleeve