I’m a big fan of tomato and cucumber salads with a balsamic vinegrette, but the Dude doesn’t seem to enjoy the balsamic. I did this one with cider vinegar and fresh herbs instead. It’s pretty darn tasty and will be better in a few hours.
6-8 small globe tomatoes, large dice
5 small cucumbers, thickly sliced
1 small shallot, slice extra thin
2 tbs fresh chives, chopped
2 tbs fresh mint leaves, chopped
Kosher salt and fresh cracked pepper, to taste
Whisk together 1/3 cup cider vinegar with about 1 tbs maple syrup. Slowly drizzle in 1/2 cup extra virgin olive oil while whisking.
Toss the dressing with the salad and refrigerate for at least an hour. Pour off any excess dressing before serving.
I typically make my vinaigrette 1:1 when it’s just me, but I like things quite sour. When I’m making salads for other people I go just a little less oily than the traditional 1:2 vinegar to oil ratio. Instead of 1/3 cup vinegar to 2/3 cup oil, I use about a 1/2 cup oil.