| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 329 |
| Total Fat | 30 g |
| Saturated Fat | 2 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 2 g |
| Sugar | 9 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 690 mg |
Reviews
I also added feta cheese at the end. Super tasty!
that sounds like a snack