Colorful Summer Greens with Tangy Vinaigrette
Bright greens, sliced cucumbers, and sweet tomatoes come together fast with a zippy vinaigrette for a nice chilled bite any sunny day.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Pepper mill
- Tongs
Ingredients
- 1 small red onion, thinly sliced
- 1 cucumber, sliced
- 150 g cherry tomatoes, halved
- 150 g leafy greens, rinsed and dried
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon fine salt
- 1/2 teaspoon Dijon mustard
- 3 tablespoons (45 ml) extra virgin olive oil
- 1 tablespoon (15 ml) apple cider vinegar
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