Ingredients:
Salad:
- 1/2 cup apple cider vinegar
- 1/2 red onion, sliced
- 1 large cucumber, ends trimmed, halved lengthwise, seeded and cut into 1/2-inch pieces
- 1 teaspoon kosher salt, plus more to taste
- 2 heirloom tomatoes, seeded and cut into 1/2-inch wedges
Vinaigrette
- 2 cups packed fresh basil leaves
- 1/2 cup extra-virgin olive oil
- 2 tablespoons minced shallot
- 2 tablespoons red wine vinegar
- Kosher salt and freshly ground black pepper
- Chopped fresh dill, for garnish
Directions:
1. For the salad: In a small pan over medium heat, bring the cider vinegar to a simmer. Meanwhile, place the onions in a small mixing bowl. When the vinegar comes to a simmer, pour it over the onions (you can add additional water to cover the onions, if needed). Set aside while you prepare the rest of the salad.
2. Place the cucumbers and the tomatoes in a large bowl, season with salt and gently combine.
3. For the vinaigrette: Place the basil, oil, shallot and red wine vinegar in a blender and process until smooth. Season to taste with salt and pepper and briefly process again to combine.
4. Add the dressing to the bowl with the vegetables. Drain and rinse the onions and add them to the cucumbers and tomatoes, tossing everything gently to combine. Garnish the salad with chopped dill.
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