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Article: Cucumber Balsamic Vinaigrette

Cucumber Balsamic Vinaigrette

Servings: 8
This recipe is courtesy of Sam Edelman from the Santa Barbara Farmer’s Market.


  • 1 medium, cucumber – peeled seeded and diced
  • 1/2 cup, il Fustino Aged Balsamic Vinegar
  • 1/3 cup, il Fustino Garlic Oil
  • pinch, salt
  • 1/2 cup, basil leaves – chopped
  • 2 tablespoons, fresh parsley
  • 2 tablespoons, fresh cilantro


Place all the ingredients except herbs in a blender. Blend until smooth.

Add herbs and pulse a few times.

Can be saved in a glass jar in the refrigerator up to one week.