Wednesday, 29 July 2015

Tomatoes and Cucumbers in Honey-Mustard Vinaigrette

I find myself always looking for different ways to enjoy my garden tomatoes, especially the cherry and grape tomatoes. This is a great tasting way to use these babies up. Allow these to sit at least an hour before eating them to allow the flavors to meld but it does get better the longer it sits.

6 ounces cherry or grape tomatoes, quartered
3 ounces sliced English cucumber
3 tablespoon diced onion
1/2 tablespoon olive oil
1/2 tablespoon honey
1/2 tablespoon old fashioned grainy mustard
1 pinch garlic powder
1 pinch salt

Whisk together the oil, honey, mustard, garlic powder and salt in a medium bowl.
Add the tomatoes, cucumbers and onion and mix together making sure everything is coated.
Place in refrigerator and allow marinating for at least one hour.

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.

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