Shogun Cucumber Salad

• 1/2 bunch cilantro leaves
• 3/4 cup extra virgin olive oil
• 1/2 cup water
• 1/4 cup cider vinegar
• 3 tablespoons balsamic vinegar
• 2 tablespoons seasoned rice wine vinegar
• 2 tablespoons wasabi powder
• 2 tablespoons orange juice
• 2 tablespoons soy sauce
• 1 tablespoon miso
• 1 teaspoon freshly ground black pepper
• 3 medium English cucumbers, halved lengthwise, seeded and thinly sliced
• 8 plum tomatoes, halved, seeded and sliced
• 1 sweet onion, such as Walla Walla, sliced
• 4 ounces grated or crumbled feta cheese
• 1 bunch cilantro leaves, chopped
• 1 sprig basil, chopped

1. Place all dressing ingredients in a blender, blend until smooth.
2. Let stand for 10 minutes, then blend again just before serving.
3. Combine salad ingredients in a large bowl, toss with dressing and serve.

cilantro, extra virgin olive oil, water, cider vinegar, balsamic vinegar, rice wine vinegar, wasabi powder, orange juice, soy sauce, miso, freshly ground black pepper, cucumbers, tomatoes, sweet onion, feta cheese, cilantro, basil

Taken from www.foodnetwork.com/recipes/shogun-cucumber-salad-recipe.html (may not work)