Call me a crazy pregnant lady who either craves food like mad or can’t stand the site of it, but I can not stop making this salad. You could blame it on the hormones, but I think there’s more to it than that.
I made this same salad with the addition of tomatoes last summer about 100 times, but tomatoes aren’t ready here yet. I discovered that even without those delicious fresh tomatoes, cucumbers and basil are just too good together not to make this salad five times a week for three weeks straight.
The papa is getting a little tired of it I think, which is why next time I’ll make a big bowl for lunch while he’s at work and then make him a big green salad with blue cheese for supper – his favorite.
Don’t let its deliciousness fool you. You should make this salad simply because it takes three minutes, a knife, and a serving bowl to make. That’s one reason I could eat it three times a day.
Well, this salad and gravy poured over just about anything… or just gravy for that matter.
Cucumber Salad with Basil
Recipe Notes: You can definitely add olive oil to this, but it’s so quick and refreshing on its own that I don’t find it necessary.
- 1 large cucumber, peeled and chopped
- 1 handful of basil, torn
- raw red wine vinegar to taste
- salt to taste
- Cut cucumber into bowl and add basil. Add a generous glug of raw red wine vinegar and season generously with salt. Taste for seasoning and adjust as needed.
- Eat. Every day for three weeks.
What summer salads are you eating every night?