Recipe courtesy of Wayne Harley Brachman
Cucumber, Grape Tomato and Dill Salad
- Total: 25 min
- Prep: 20 min
- Cook: 5 min
- Yield: 2 to 4 servings
- Total: 25 min
- Prep: 20 min
- Cook: 5 min
- Yield: 2 to 4 servings
Ingredients
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
Directions
- 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.
