Charred Tomato Vinaigrette:

• 5 tbsp (75 mL) olive oil
• 1 small onion, thinly sliced
• 2 cloves garlic, sliced
• 1 tsp (5 mL) hot chili garlic sauce
• 1/4 cup (50 mL) red wine vinegar
• 3/4 tsp (4 mL) liquid honey
• Salt and pepper

Tomatoes:

• 4 medium Ontario Greenhouse Tomatoes, cored, cut into thirds and drained
• 2 tbsp (25 mL) olive oil

Directions:

Cut ends from cucumbers; cut crosswise in half. Score outside peel of cucumber with tines of fork; cut each half into one 1-1/2-inch (4 cm) piece, one 2-inch (5 cm) piece and one 2-1/2-inch (6 cm) piece. Cut off 1 end of each piece diagonally. Hollow out center of each piece with melon baller.

Place mixed greens on individual salad plates; sprinkle with onion. Arrange 3 different-size pieces of cucumber, flat end down, among greens. Divide mushrooms among cucumber cups. Drizzle each with Charred Tomato Vinaigrette.

In shallow dish, dip tomato slices into oil to coat both sides. Heat large skillet over high heat; cook tomatoes until blackened in spots on both sides, about 4 minutes per side. Transfer to plate.

Add 1 tbsp (15 mL) of the olive oil to pan; saute onion, garlic and chili sauce until onion begins to brown. Return tomatoes to pan. Add vinegar and remaining oil; cook for 1 minute, scraping up brown bits from bottom of pan.

Transfer tomato mixture to blender; chop finely using pulse button (do not purée). Press through coarse sieve set over bowl. Add honey; season with salt and pepper to taste. Cool. Store in refrigerator for up to 3 days.

Serving Size: Makes 4 servings & 1 cup