Name: Cucumber & Tomato Vinaigrette Salad (Gluten Free)
Prep time: 10 s
Total time: 70 s
Yield: 12
Ingredients: 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; 8 MAGGI Vegetable Flavor Bouillon Cubescrushed; 1 tablespoon plus 1 teaspoon agave nectar; 1 teaspoon finely chopped garlic

Ingredients

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10 cups medium diced English cucumbers
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2 cups medium diced fresh tomatoes
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1 cup medium diced red onion
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1/2 cup white wine vinegar
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2 tablespoons balsamic vinegar
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2 tablespoons extra virgin olive oil
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8 MAGGI Vegetable Flavor Bouillon Cubes, crushed
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1 tablespoon plus 1 teaspoon agave nectar
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1 teaspoon finely chopped garlic

The Secret Ingredient

Package of Vegetable Bouillon with assorted chopped vegetables in a bowl on a yellow and green background.

Vegetable Bouillon 20 Cubes

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, bouillon, 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 serving. Season with salt and pepper to taste.