Cucumber, Green Tomato, and Fennel Salad

Cucumber, Green Tomato, and Fennel Salad In these parts, unless you have a greenhouse, your tomatoes are still a few days from ripening. But unripe tomatoes can be delicious if prepared correctly - think fried green tomatoes. This side dish is healthier and less filling, just the sort of salad to bring to a neighbour's barbecue. I recommend using a mandolin (only if you're careful) to slice the tomato, cucumber, and fennel, but a recently sharpened knife and a bit of patience will do the trick as well. Enjoy! Cucumber, Green Tomato, and Fennel Salad Serves 6-8


• 2 medium cucumbers, thinly sliced • 1 large green tomato, cut in half and thinly sliced • 1/2 fennel bulb, thinly sliced • 3 tablespoons grapeseed oil • 2 tablespoons apple cider vinegar • 1 tablespoon heavy cream • 1 tablespoon maple syrup • small handful of basil, chopped • pinch sea salt • ground black pepper

In a bowl, mix all the ingredients together. Season to taste with plenty of freshly chopped basil and black pepper. Set aside for 10 minutes before serving to let the flavours develop.