Recipe courtesy of Lackland Air Force Base

Cucumber Salad

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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:

Cucumber Salad:

Directions

  1. For the parsley-shallot vinaigrette: Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.
  4. For the cucumber salad: Combine the cherry tomatoes, cucumbers and red onions in a large mixing bowl. Toss with parsley-shallot vinaigrette.

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