Ingredients:

  • 2 pints (500g) cherry tomatoes, halved
  • 1 cup (150g) English cucumber, diced
  • 1/2 cup (75g) feta cheese, crumbled
  • 1/4 cup (10g) fresh basil leaves, chiffonade
  • 1/4 cup (15g) red onion, finely diced
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) balsamic vinegar
  • 1 tsp (5ml) honey
  • 1 tsp (5ml) Dijon mustard
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Slice the cherry tomatoes in half lengthwise, dice the cucumber into bite-sized pieces, and finely mince the red onion. Place all three in a large mixing bowl.
  2. In a small jar or bowl, combine the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper. Whisk vigorously or shake until the mixture is emulsified and velvety.
  3. Drizzle the dressing over the vegetables and toss gently. Fold in the crumbled feta and fresh basil last to prevent the cheese from breaking down and the basil from bruising.