The Feed Co. Table & Tavern’s Tomato Cucumber Summer Salad

Chef Brandon Moore was recently featured in the June issue of Healthscope magazine for his light, healthy Tomato Cucumber Salad. “This is a fun switch up on a classic caprese salad. It celebrates the produce we have available during the late spring, summer, and even into fall here in the tri-state area. Tomatoes are rich in vitamins A and C and antioxidants like lycopene, and they can reduce blood pressure as well as help with inflammation. If you aren’t a tomato lover, this salad has no love for you either!”

Ingredients:

For the sherry vinaigrette:

2 tbsp Dijon mustard
1 small shallot, minced
½ sherry vinegar
1½ tsp kosher salt
¼ tsp sugar
1½ cups extra virgin olive oil

For the salad:

2 large heirloom tomatoes
½ cup cherry tomatoes
1 English cucumber
1 cup mozzarella pearls

Salt and black pepper, to taste
2-3 basil leaves, for topping

Directions:

In a medium bowl, add Dijon, shallot, vinegar, salt, and sugar. Whisking vigorously, slowly add olive oil until mixture starts to emulsify.

Cut tomatoes and cucumber into desired sizes. Place in a separate bowl and mix with fresh mozzarella.

Lightly sprinkle with salt and pepper. Drizzle small amount of the vinaigrette over salad. Top with fresh basil.

Photo credit: Rich Smith