Cucumber Salad With Lemon & Basil
Fresh basil, cucumbers, cherry tomatoes with a hint of lemon – simply delicious. A must try for your next picnic.
Stack the basil leaves on top of one another neatly. Roll lengthwise like a cigar, then thinly cut.
Cucumber Salad With Lemon & Basil
For the best flavor and texture, eat this salad the day its made. If left to sit overnight, the cucumbers lose their crunch and make the dressing watery.
Ingredients
- 4 English cucumbers cut into 1/4" slices, seeded
- 1 cup cherry or grape tomatoes whole
- 1/4 cup olive oil
- Zest from 1 lemon
- 1/4 cup lemon juice
- 1/2 cup fresh basil torn
- Salt & pepper to taste
Instructions
- Prepare cucumbers, and place in a large dish with tomatoes (seeding the cucumbers and keeping the tomatoes whole prevents their juices from diluting the dressing).
- Chiffonade basil, then cut again to make smaller pieces.
- Whisk together all dressing ingredients (and basil), then pour over veggies. Refrigerate for at least 30 minutes, to allow the cucumbers to get flavored with the dressing.
Notes
To chiffonade basil: stack leaves together, roll tightly length-wise, then thinly slice with a sharp knife.
Tried this recipe?Let us know how it was!
I would like to say that all of the salad recipes provided on this site are all very appetizing and the dressings very good. I look forward to sharing these recipes with my family and close friends. Thank You
Thanks so much! We try hard to create a variety of great tasting recipes that will appeal to everyone. This cucumber salad is actually my favorite of them all, hope you enjoy it as much as I do 🙂