Recipe courtesy of Lackland Air Force Base

Cucumber Salad

Name: Cucumber Salad
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 to 6 servings
Ingredients: 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; 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

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Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 to 6 servings

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Ingredients

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

Directions

For the parsley-shallot vinaigrette: Preheat the oven to 400 degrees F.
Toss the garlic and shallots with the 1 tablespoon canola oil in a bowl, then spread out on a small baking sheet. Bake until beginning to brown, about 15 minutes.
Place the roasted garlic and shallots in a blender along with the parsley, vinegar, honey, lemon juice, mustard and 2 teaspoons salt. Blend on low speed until everything begins to puree. Turn to high and slowly add the remaining 3/4 cup canola oil to emulsify. Adjust the seasoning as needed.
For the cucumber salad: Combine the cherry tomatoes, cucumbers and red onions in a large mixing bowl. Toss with parsley-shallot vinaigrette.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Lackland Air Force Base, San Antonio, TX