This is a fresh take on classic flavors, featuring cool summer cucumbers, fresh organic tomatoes, and crisp pickled onion for a touch of acidity. This salad has become a house favorite and a perfect example of seasonal, organic, cuisine. Order it off our dinner menu or make it at home with this simple recipe!
Heirloom cherry tomatoes cut in halves
Oxford Garden’s cucumber rounds (shaved on mandolin)
Oxford Garden’s cucumber ribbons (peeled long ways with peeler)
2 cups dill, blanched and shocked
2 cups extra virgin olive oil
Blend together and strain through a coffee filter
Dill Crème Fraiche Dressing
3 cups crème fraiche
1/2 cup buttermilk
2 cups chopped dill
2 anchovy fillets minced
1/4 cup reduced champagne vin (reduced by half)
2 teaspoons dijon mustard
Dash of tobascco
Toss the cucumber ribbons in the dill crème fraiche dressing. Make a circle with the cucumber rounds on the middle of the plate. Then put the dressed ribbons in the center. Top with tomatoes, feta and pickled onions. Drizzle the dill oil on the plate for look and flavor. Bon Appetite!