Cucumber, Tomato and Torpedo Onion Salad

Ingredients

• 1/4 cup red wine vinegar
• 1 teaspoon Dijon mustard
• Sea salt and rainbow pepper to taste
• 1/2 cup olive oil
• 3 hot house cucumbers, peeled, seeded and sliced in half moons
• 1 torpedo onions, cut in half and sliced in thin half moons
• 3 Roma tomatoes, quartered
• 1/2 cup Parmesan cheese, freshly grated

Directions

1. In a large bowl, whisk together the vinegar and mustard.
2. Whisk in the olive oil and season to taste.
3. Mix the torpedo onion and cucumbers together.
4. Toss onions and cucumbers with the dressing. Chill for 1 hour. Serve the salad with the quartered tomatoes and shaved Parmesan cheese.