Tomato & Cucumber Recipe
sherry vinaigrette, crispy shallots, lemon balm (GF)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Sherry Vinaigrette
Crispy Shallots
Garnish
Method
Salad Preparation
- 1
Prepare the Vegetables
Wash the tomatoes and cucumbers under cold water. Cut the tomatoes into wedges and the cucumbers into thin slices. Combine them in a large bowl.
Sherry Vinaigrette
- 2
Make the Vinaigrette
In a small bowl, whisk together the sherry vinegar, olive oil, Dijon mustard, honey, salt, and black pepper until well combined.
Crispy Shallots
- 3
Fry the Shallots
Thinly slice the shallots. In a small saucepan, heat the vegetable oil over medium heat. Once hot, add the sliced shallots and fry until golden brown and crispy, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels. Season with a pinch of salt.