Cucumber, Tomato and Onion Salad with Pomegranate MInt Dressing

Chef Jenn Magrey

3 cups peeled and seeded cucumber – bite sized pieces/slices – Newgate Farm and Four Root Farm
3 cups Heirloom Tomatoes – any variety – bite sized pieces/slices- Four-Root Farm and Star Light Gardens
2 cups sliced Sweet Onion– julienne sliced – Four Root Farm

1/4 cup vegetable oil- grapeseed is my favorite
2 tablespoons pomegranate vinegar -apple cider vinegar works well
Zest from one lemon
2 garlic cloves – minced – Four-Root Farm
2 teaspoons dried oregano
2 tsp Dijon mustard
2 tablespoons chopped fresh mint – Newgate Farm
1 Tablespoon honey - more to tastekosher salt and freshly cracked pepper to taste

Place the oil, pomegranate vinegar, lemon zest, garlic, oregano, mustard, honey and mint together in a
large bowl. Add the salt and freshly cracked pepper, to taste. Whisk until well combined. Add the
vegetables and toss to coat. Serve immediately. If made too far in advance, the veggies will become soft.

Can be made up to one hour in advance. However, you can prep the dressing and veggies separately and
toss together before serving.