Better Than Greek Salad

• 1 medium cucumber (english if you can get it)
• 1 basket of grape or cherry tommatoes
• 1 shallott (or 1/4 of a red onion)
• 2 tablespoons tahinni
• 1/2 a lemon juiced (or more if you like it really sour)
• olive oil, about as much oil as juice or a little over
• 1 sprig fresh rosemary
• salt and pepper to taste

1. cut the shallot in half lengthwise and then into very thin slices. toss with the lemon juice to mellow out for a few minutes.
2. if you bought a standard hot house cucumber, peel it. i prefer the english cucumbers as the seeds are less watery and the skin is yummy. slice the cucumber into rounds about 1/8th an inch thinck
3. cut the tomatoes in half (or quarters for bigger cherry tomatoes)
4. finly chop the rosemary with a sharp kife or kitchen sheers.
5. combine oil, lemon juice, shalotts, tahinin and rosemary in a bowl then toss with the cucumbers and tomatoes. salt and pepper to taste.

cucumber, basket of grape, shallott, tahinni, lemon, olive oil, rosemary, salt

Taken from food52.com/recipes/21132-better-than-greek-salad (may not work)