Floating Olive Branch
Moroccan Cucumber & Tomato Salad


2 tablespoons Vinoso Wine Vinegar

1/4 cup Arbosana Extra Virgin Olive Oil

2 garlic cloves, peeled and minced

1 teaspoon granulated sugar

1 teaspoon Moroccan Seasoning Blend

1/2 teaspoon Fleur de Sel

2 cups cucumbers, diced

2 cups cherry tomatoes, halved

1 tablespoon fresh parsley, chopped

1 tablespoon fresh mint, chopped

1 teaspoon white sesame seeds

1 teaspoon black sesame seeds


Place vinegar, olive oil, garlic, sugar, seasoning, and salt in a large bowl, whisk to combine the vinaigrette. Add cucumbers, tomatoes, parsley, mint, and sesame seeds to the bowl, and stir to combine. Refrigerate to chill (about 30 minutes) before serving.