Torpedo Onion Salad with Tomato and Cucumber

Torpedo Onion Salad


  • 1/4 cup Red Wine Vinegar
  • 1 teaspoon Dijon Mustard
  • Sea Salt and Rainbow Pepper to taste
  • 1/2 cup Olive Oil
  • 3 Cucumbers, peeled, seeded and sliced in half moons
  • 1 Torpedo Onion, cut in half and sliced in thin half moons
  • 3 Roma Tomatoes, quartered
  • 1/2 cup Parmesan Cheese, freshly grated


In a large bowl whisk together the vinegar and mustard. Whisk in the olive oil and season to taste.
Mix the torpedo onion and cucumbers together, toss with the dressing and chill for 1 hr. Serve the salad with the quartered tomatoes and shaved Parmesan cheese.