Cucumber Balsamic Vinaigrette

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

Ingredients:

• 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

Directions:

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.