Recipe courtesy of Wayne Harley Brachman

Cucumber, Grape Tomato and Dill Salad

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  • Total: 25 min
  • Prep: 20 min
  • Cook: 5 min
  • Yield: 2 to 4 servings
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1 large shallot, finely minced

1 tablespoon Dijon mustard

1/4 cup balsamic vinegar

3/4 cup olive oil

1 seedless, skinless, cucumber, halved lengthwise and cut into 1/4-inch half moons

1 bunch fresh dill, trimmed and minced

Lightly toasted fennel seeds

1 serrano chile, seeded and chopped

1 pint grape tomatoes


  1. Put shallot, mustard, and vinegar in a blender, and blend. With the motor running, slowly drizzle in oil. Toss cucumber and dill in the vinaigrette with fennel seeds and chile. Fold in the tomatoes.

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