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Cucumber and tomato salad with rocket

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Ingredients for 4 servings:

  • 1 cucumber(s) (organic)
  • 1 bunch of rocket
  • 500 g tomato(s) (vine tomatoes)
  • 125 g shallot(s)
  • salt and pepper
  • Vinegar (e.g. raspberry vinegar) or lemon juice
  • olive oil
  • Thick juice (agave syrup) or sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the unpeeled cucumbers (I use organic cucumbers) into thin slices. Cut the stems out of the tomatoes in wedges and also cut them into even slices. Peel the shallots and slice them into rings. Cut the rocket into strips. Arrange the tomatoes, cucumbers, and shallots alternately in slightly overlapping rows on a serving platter. Distribute the rocket strips over the onion rings. Season with salt and pepper and drizzle with a dressing made from raspberry vinegar (any other vinegar or lemon juice will work, of course—depending on your taste and preference), a little water, agave syrup (or sugar), and olive oil. Serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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