Recipe courtesy of Lackland Air Force Base
Cucumber Salad
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 to 6 servings
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.
