Pre-Pickle Salad

Serves 2-3

• 1 English (seedless) Cucumber, seeded, small dice
• 1/2 cup Vidalia/Walla Walla (sweet) Onion, small dice
• 1/4 cup fresh Dill, chopped
• 1/4 cup fresh Italian Flat Leaf Parsley
• 1 clove garlic, pasted with 1/2 tsp. Kosher Salt
• 1/4 cup Lemon Juice
• 2 Tbsp.  White Vinegar
• 1/2 tsp. Yellow Mustard Seeds, lightly cracked
• 1/2 tsp. Ground Ginger (powdered ginger)
• 2 tsp. Black Pepper, freshly ground
• 1 tsp. Salt
• about 1 tsp. Sugar
• 3-4 fl.oz. Olive Oil
• Optional – Grape Tomatoes

1. In a small mixing bowl, whisk together pasted dill, parsley, garlic, lemon juice, vinegar, mustard, ginger, pepper, salt, and sugar to combine.  Slowly whisk in oil to emulsify.  Season to taste with more salt, pepper, and sugar (if needed).
2. In a larger mixing bowl, mix cucumber and onions together.  Then re-whisk dressing and pour over cucumber mixture.  Toss well with the dressing and refrigerate about 30 minutes before serving. (optionally, mix in the tomatoes with the cucumber and onions)