Organic Tomato, Cucumber and Roasted Organic Shallot Salad

Ingredients

• 12 shallots, peeled
• 3 tablespoons extra virgin olive oil, divided
• 2 tablespoons sherry vinegar
• 3 cloves organic garlic, roasted and minced
• 1 teaspoon thyme, chopped
• 1 teaspoon oregano, chopped
• 5 organic tomatoes, cut into wedges
• 3 organic cucumbers, peeled and thinly sliced
• Salt and pepper to taste

Directions

1. Preheat oven to 350 degrees F. Cover a sheet pan with aluminum foil.
2. In a bowl, toss the peeled shallots in 1 teaspoon of olive oil.
3. Place shallots on the sheet pan and lightly season with salt and pepper.
4. Roast shallots in the oven until tender. Once roasted, remove from the pan and let cool.
5. In another bowl, combine the sherry vinegar, garlic, olive oil, and herbs; mix well using a whisk.
6. In a separate bowl, combine the cooled shallots, tomatoes and cucumbers.
7. Drizzle the dressing over the vegetables and carefully toss. Adjust seasonings. Can serve at room temperature or chilled.