Recipe of the Week: Cucumber & Tomato Salad with Balsamic Shallot Reduction

This wonderful salad can be served at any time, but is guaranteed to impress your guests at your next party.

• 1 large tomato, sliced
• 1 large cucumber, sliced
• 1 cup baby spinach
• 1/4 cup balsamic vinegar
• 1 shallot, sliced
• 1T olive oil
• salt and pepper to taste

1. Place the balsamic and shallots in a small sauce pan on high heat and bring to a boil. Reduce the heat to medium low and reduce the vinegar by half. Set aside and let cool slightly while you prepare the remaining items.
2.Create a bed with the spinach for the tomato and cucumber to lay on; alternate the tomato and 2 slices of cucumber until all is used. Down the center top the cucumbers and tomatoes with the balsamic shallots and then drizzle the remaining sauce over.
3.Drizzle the olive oil over and sprinkle with salt and pepper.


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