Cucumber and Tomato Salad

This quick and easy salad is my go-to for serving with meat dishes. Serve with or without lettuce.

2 Tbsp. white wine or apple cider vinegar
2 Tbsp. extra-virgin olive oil
1 Tbsp. whole grain mustard
4 oz baby tomatoes, halved (113 g)
1 mini cucumber, thinly sliced
1 shallot, finely diced
4 oz Spring mix and/or lettuce (optional) (113 g)

Garnish:
½ cup aged white cheddar, freshly shredded (optional)

In a medium-sized bowl, whisk together the vinegar, oil and mustard until smooth. Add the halved tomatoes, thinly sliced cucumber, shallots and lettuce, if using. Toss until well combined.

Garnish with shredded cheese if desired.

Makes 2 servings.

Cook's Notes:  For a nice variation add 1 small Gala apple, cored and diced ½”.