6 seedless cucumbers, sliced in half, then 1/4 in on angle
6 roma tomatoes, cut into 8ths
Half red onion, med. Dice
1 cup white balsamic vinegar
6 basil leaves
1/2 cup chopped garlic
1/4 cup honey
3 cups olive oil
Salt/pepper to taste
1/2 cup marcona almonds
1. Combine vinegar, honey, basil, garlic well. Using hand mixer or wire whisk slowly drizzle olive oil into mixture until emulsified. Should not separate. Season with salt and pepper.
2. Combine veggies and toss with dressing in salad bowl.
3. In 350F oven, place almonds on cookie sheet and toast for 3-4 min. Season with salt and pepper. Let cool
4. Garnish with toasted almonds
Tip: Always remember proper ratio for vinaigrette is 3:1 oil to vinegar.
