Basil and Garlic Cucumber Salad
Source: Evan Bloom and Leo Beckerman, Wise Sons Jewish Delicatessen
Recipe Type: Salads | Seasons: Summer
This recipe was demonstrated for CUESA’s Market to Table program on July 19, 2014.
Serves 6 to 8
INGREDIENTS
6 tablespoons fresh lemon juice
2 tablespoons good quality olive oil
3 tablespoons plain yogurt
2 cloves garlic, smashed
2 lemon cucumbers, quartered and sliced
1 serpent cucumber, sliced
3 tablespoons chopped basil leaves
⅛ teaspoon salt
⅛ teaspoon freshly ground black pepper
PREPARATION
1. In a small bowl, mix the lemon juice, olive oil, and yogurt with the smashed garlic.
2. Add the cucumbers, basil, salt and pepper. Toss and serve.
Photo by Carleen Sikora.
