Spring Salad with Tomato Cucumber Vinaigrette
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Writer: Judy Shortsleeve
Spring Salad with Tomato Cucumber Vinaigrette
/ / Uncategorized
Writer: Judy Shortsleeve
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
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.
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