Cucumber & Tomato Vinaigrette Salad (Gluten Free)

10 minutes
Makes 12 servings
  • A spring salad of cucumber and tomatoes coated with oil and vinegar.
  • 10 cups medium diced English cucumbers
  • 2 cups medium diced fresh tomatoes
  • 1 cup medium diced red onion
  • 1/2 cup white wine vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons MAGGI Marketplace Premium Vegetable Base
  • 1 tablespoon plus 1 teaspoon agave nectar
  • 1 teaspoon finely chopped garlic
MAGGI Marketplace
Premium Vegetable Base
NET WT 8.5 OZ (241g)
Make It
Step 1
In a large bowl, combine cucumbers, tomatoes and onions. Toss to blend.
Step 2
In a small bowl add white wine vinegar, balsamic vinegar, olive oil, Vegetable Base, agave nectar and garlic. Stir with a wire whip to mix. Pour dressing over cucumber mix and toss to coat. Cover and chill 1 hour before service. Season with salt and pepper to taste.