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.