Ingredients

• 1 large seedless cucumber, peeled
• 3 medium heirloom tomatoes, cut into wedges (about 4 cups)
• 2 cups assorted cherry tomatoes, halved
• 1 yellow bell pepper, cut into 2-inch strips (about 1 cup)
• 1 orange bell pepper, cut into 2-inch strips (about 1 cup)
• ½ medium red onion, thinly sliced (about 1 cup)
• 1 (8-ounce) block fontina cheese, cut into ½-inch cubes
• ¾ cup torn fresh basil
• Tarragon-Shallot Vinaigrette (recipe follows)

Tarragon-Shallot Vinaigrette

• ¼ cup Champagne vinegar
• 2½ tablespoons minced shallot
• 1 tablespoon minced garlic
• 1 tablespoon chopped fresh tarragon
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• ½ cup olive oil

Dirctions

Tarragon-Shallot Vinaigrette

In a medium bowl, combine vinegar, shallot, garlic, tarragon, salt, and pepper. Whisk in oil in a slow, steady stream until combined. Refrigerate until ready to use.

Salad

Using a zester, vegetable peeler, or fork, score the length of the cucumber to create a striped effect. Remove ends, and cut into ¼-inch rounds.

In a large bowl, combine cucumber, all tomatoes, bell peppers, onion, and cheese. Sprinkle with basil. Pour half of the tarragon-shallot vinaigrette over the salad, gently tossing to coat. Serve immediately with the remaining vinaigrette.