Cucumber, Grape Tomato and Dill Salad

2017-04-04
  • Yield : 2 to 4 servings
  • Prep Time : 20m
  • Cook Time : 5m
  • Ready In : 25m
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Ingredients

  • 1 large shallot, finely minced
  • 1 tablespoon Dijon mustard
  • 1/4 cup balsamic vinegar
  • 3/4 cup olive oil
  • 1 seedless, skinless, cucumber, halved lengthwise and cut into 1/4-inch half moons
  • 1 bunch fresh dill, trimmed and minced
  • Lightly toasted fennel seeds
  • 1 serrano chile, seeded and chopped
  • 1 pint grape tomatoes

Method

Step 1

Put shallot, mustard, and vinegar in a blender, and blend. With the motor running, slowly drizzle in oil. Toss cucumber and dill in the vinaigrette with fennel seeds and chile. Fold in the tomatoes.

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