Cucumber, Tomato and Herb Salad

Here's a fresh salad for those summer months.

1 large seedless English cucumber

3 medium heirloom tomatoes, cut into wedges

2 cups cherry tomatoes, halved

1 yellow bell pepper, cut into 2-inch strips

1 orange bell pepper, cut into 2-inch strips

1/2 medium red onion, thinly sliced

8-ounce block fontina cheese, cut into 1/2-inch cubes

1/4 cup torn fresh basil

Tarragon-Shallot Vinaigrette (recipe follows)

Using a zester, vegetable peeler, or fork, score length of cucumber to create striped effect. Remove ends, and cut into 1/4-inch rounds.

In a large bowl, combine cucumbers, all tomatoes, bell peppers, onion, and cheese. Sprinkle with basil. Pour half of Tarragon-Shallot Vinaigrette over salad, gently tossing to coat. Serve immediately with remaining vinaigrette.

Tarragon-Shallot Vinaigrette

1/4 cup Champagne vinegar

2 1/2 tablespoons minced shallot

1 tablespoon minced garlic

1 tablespoon chopped fresh tarragon

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 cup olive oil

In a medium bowl, combine all ingredients except olive oil. Whisk in olive oil in a slow, steady stream until combined. Refrigerate until ready to use.

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Enjoy!!!

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