Heirloom Tomato and Cucumber Dill Salad

Chef Chris Van Hoorelbeke

Ingredients

1 Pint of Heirloom Cherry Tomatoes (cut in half)
1 large Cucumber Peeled and Seeded (Diced)
½ bunch Baby Dill (Chopped)
Juice of 1 Lemon
1 tsp Kosher Salt
½ tsp Black Pepper
¼ cup Olive Oil

Directions

Mix all ingredients in a large bowl and Refrigerate for at least one hour, but better overnight.

Advertisement
Advertisement
Advertisement

TABLE OF CONTENTS