2 cucumbers, peeled, deseeded and chopped
4 ripe tomatoes, deseeded and chopped
½ red onion, thinly sliced
1generous handfuls of fresh basil, chopped
For the Italian vinaigrette:
250ml rapeseed oil
4 tbsp white wine vinegar
2 tbsp apple cider vinegar
2 tsp Dijon mustard
1 shallot, very finely chopped
1 garlic clove, crushed
1 tsp honey
¼ tsp dried oregano
Salt and black pepper
- Place all of the ingredients for the vinaigrette in a jar with a tight fitting lid and shake to combine (or simply whisk together in a bowl).
- In a large bowl, combine the cucumbers, tomatoes, red onion and basil. Drizzle over as much of the vinaigrette as desired. Season to taste with extra salt and pepper and serve.
Per Serving 209kcals, 19.3g fat (1.5g saturated), 9.4g carbs, 5.2g sugars, 1.7g protein, 1.8g fibre, 0.053g sodium
TOP TIPAny remaining vinaigrette will keep for up to three weeks. Store it in the fridge. then allow to sit at room temperature for 30 minutes before using.