Recipe courtesy of Lackland Air Force Base

Cucumber Salad

  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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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 


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


  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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