Tomato Cucumber Onion Salad with Lemon Vinaigrette

Ingredients for Salad:

2 large heirloom tomatoes from Gritt’s Farm, diced

1/2 red onion, julienned

1 cucumber, cut into bite sized pieces

JQ Dickinson Salt and pepper, to taste

Ingredients for Lemon Vinaigrette:

4 each lemons juice and zest

1 teaspoon Dijon mustard

1 teaspoon local honey

1 cup Villa DiTrapano olive oil

1 teaspoon fresh parsley

Salt and pepper, to taste

Tomato Cucumber Onion Salad with a Lemon Vinaigrette


To make the lemon vinaigrette, whisk together the lemon zest, fresh-squeezed lemon juice, honey, and Dijon mustard in a large bowl. Steam olive oil in a steady steam, whisking vigorously, until emulsion is created.

Add all salad ingredients in large bowl and combine with 4-5 tablespoons lemon vinaigrette. Serve with fresh herbs such as Italian flat-leaf parsley, mint, or basil.

Recipe by:

Chef Paul Smith