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
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.