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Cucumber Salad

A refreshing salad that goes well with any hearty meal. Usually, cucumbers are mixed with dill, but I chose to go with basil to make for a slightly different take on this easy, satisfying salad. Cooling to the body, cucumbers are rich sources of silica, which results in beautiful skin.
Makes 3–4 servings

2 cucumbers, unpeeled and thinly sliced, do not peel*
1 red onion, very thinly sliced into half moons*
10–12 cherry tomatoes
2–3 sprigs fresh basil, leaves removed, shredded
¼ cup extra- virgin olive oil
2 teaspoons balsamic vinegar
Sea salt
Cracked black pepper

Combine cucumbers with red onion and tomatoes. Stir in basil, oil, balsamic vinegar, and with salt and pepper to taste. Serve chilled or at room temperature.

* The key to this salad is to slice the veggies very thinly. If you can’t do it with your knife, use a mandolin.


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