Tomato and Cucumber Salad With Red Wine Vinaigrette

Yield: 6 servings

2 each tomatoes; medium, cut into wedges

1 each cucumber, cut into ½" thick half-moons

4 ounces red onion, julienned (¼ onion)

Vinaigrette:

⅓ cup red wine vinegar

1 tablespoon dijon mustard

2 teaspoons honey

1 tablespoon shallot; minced

¼ teaspoon kosher salt

⅛ teaspoon black pepper

1 cup olive oil

1 tablespoon each of herbs, rosemary and thyme, chopped, or 1 teaspoon dried