Cucumber Salad
February 14, 2014
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.