Cucumber Salad

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Parsley-Shallot Vinaigrette:

3 cloves garlic

1 shallot, halved 

3/4 cup plus 1 tablespoon canola oil 

1/2 cup fresh parsley 

1/3 cup sherry vinegar 

1 tablespoon honey 

1 tablespoon lemon juice 

2 teaspoons Dijon mustard 

Salt

Cucumber Salad:

2 cups cherry tomatoes, halved

3 English cucumbers, halved lengthwise, seeded and sliced into 1/8-inch half-moons

1 red onion, cut into 1/8-inch thick slices