Cucumber & Tomato Salad

Heirloom Tomato French Dressing

yields 1/2 quart

  • 1 large, ripe heirloom tomato
  • 1/4 C mayo
  • 4 T olive oil
  • 2 T worcestershire 
  • 1 T white wine vinegar
  • 1 T honey
  • salt & pepper to taste

Core tomato and cut into large pieces.  Add all ingredients to blender, mix until smooth.


  • 1 large cucumber mandolined
  • 10 baby or cherry tomatoes halved
  • 1 T picked fresh dill
  • nasturtium leaves, maldon salt, cracked black pepper to finish 


On a large plate, spoon about 2 T of the french dressing on plate.  Use the back of a spoon to create a circle with the dressing.  Spread cucumber slices out evenly on dressing.  Scatter tomato halves face up on top of cucumber slices.  Evenly scatter dill.  Garnish with a few nasturtium leaves.  Sprinkle maldon salt and cracked black pepper to finish.