Ingredients:

  • 1/3 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 tbsp maple syrup
  • 1 clove garlic, finely minced
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 large English cucumbers, thinly sliced
  • 1/4 cup red onion, thinly slivered
  • 2 tbsp fresh dill, chopped
  • 1 tbsp fresh parsley, minced

Instructions:

  1. Slice the cucumbers into thin rounds, place them in a colander, sprinkle with a pinch of salt, and let them rest for 10 minutes. Pat them dry with a paper towel.
  2. Combine the olive oil, red wine vinegar, maple syrup, minced garlic, salt, and pepper in a mason jar. Screw the lid on tightly and shake vigorously for 30 seconds until the dressing is emulsified and creamy.
  3. Place the dried cucumbers and slivered red onion in a large bowl. Pour the dressing over the vegetables and toss gently to coat.
  4. Fold in the fresh dill and parsley, then let the salad sit in the refrigerator for 20 minutes before serving.