BC Hot House Beefsteak Tomato and Long English Cucumber Chef’s Salad with Soy-Mustard Dressing

 Serves 4
3
 extra large BC Hot House Beefsteak Tomatoes
1
 BC Hot House Long English Cucumber
1 tbsp.
 toasted sesame seeds
1 tsp.
 minced garlic
1 tbsp.
 rice vinegar
1 tbsp.
 sweet soy sauce
1 tbsp.
 mustard
1 tbsp.
 water
1 tsp.
 sesame oil
2 tbsp.
 light oil
salt and black pepper to taste

Method:
Place the garlic, vinegar, soy sauce, mustard, water and sesame oil in a mixing bowl.
Drizzle in the oil, whisking constantly, until smooth and thick.
Season with salt and pepper and set aside until needed.

Cut the tomatoes into slices and set aside.
Slice the cucumber into rounds.
Overlap the cucumber and tomato slices on a platter or plate.
Season well with salt and pepper.

Drizzle the dressing over the vegetable slices.

Garnish with a sprinkling of sesame seeds.