Shogun Cucumber Salad

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Dressing:

1/2 bunch cilantro leaves

3/4 cup extra virgin olive oil

1/2 cup water

1/4 cup cider vinegar

3 tablespoons balsamic vinegar

2 tablespoons seasoned rice wine vinegar

2 tablespoons wasabi powder

2 tablespoons orange juice

2 tablespoons soy sauce

1 tablespoon miso

1 teaspoon freshly ground black pepper

Salad:

3 medium English cucumbers, halved lengthwise, seeded and thinly sliced

8 plum tomatoes, halved, seeded and sliced

1 sweet onion, such as Walla Walla, sliced

4 ounces grated or crumbled feta cheese

1 bunch cilantro leaves, chopped

1 sprig basil, chopped