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America’s Healthy
Cooking Teacher

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

Ingredient List: 

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

Step By Step Instructions: 

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.

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