Cucumber., Tomato, and Herb Salad
Makes 6 to 8 Servings
  • 1 large seedless English cucumber
  • 3 medium heirloom tomatoes, cut into wedges (about 4 cups)
  • 2 cups assorted cherry tomatoes, halved
  • 1 yellow bell pepper, cut into 2-inch strips (about 1 cup)
  • 1 orange bell pepper, cut into 2-inch strips (about 1 cup)
  • ½ medium red onion, thinly sliced (about 1 cup)
  • 1 (8-ounce) block fontina cheese, cut into ½-inch cubes
  • ¾ cup torn fresh basil
  • Tarragon-Shallot Vinaigrette (recipe follows)
Tarragon-Shallot Vinaigrette
  • ¼ cup Champagne vinegar
  • 2½ tablespoons minced shallot
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped fresh tarragon
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ cup olive oil
  1. Using a zester, vegetable peeler, or fork, score length of cucumber to create a striped effect. Remove ends, and cut into ¼-inch rounds.
  2. In a large bowl, combine cucumber, all tomatoes, bell peppers, onion, and cheese. Sprinkle with basil. Pour half of Tarragon-Shallot Vinaigrette over salad, gently tossing to coat. Serve immediately with remaining vinaigrette.
Tarragon-Shallot Vinaigrette
  1. In a medium bowl, combine vinegar, shallot, garlic, tarragon, salt, and pepper. Whisk in oil in a slow, steady stream until combined. Refrigerate until ready to use.
Recipe by Louisiana Cookin at