Cucumber Salad With Lemon & Basil
Author: Marla Hingley
Prep time: 10 mins
Total time: 10 mins
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.
  • 4 English cucumbers, cut into ¼" slices, seeded
  • 1 cup cherry or grape tomatoes, whole
  • ¼ cup olive oil
  • Zest from 1 lemon
  • ¼ cup lemon juice
  • ½ cup fresh basil, torn
  • Salt & pepper to taste
  1. 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).
  2. Chiffonade basil, then cut again to make smaller pieces.
  3. 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.
To chiffonade basil: stack leaves together, roll tightly length-wise, then thinly slice with a sharp knife.
Recipe by Gluten Free Club at