I love cucumbers, particularly English cucumbers that have smaller seeds. I love using them to eat (aka shovel) my favorite dips (my Baba Ganoush or my Sweet Potato Hummus), sliced in water or tossed into salads. This salad celebrates the crisp and refreshing cucumber as it’s focal point!
Made with just a few ingredients, it’s a great salad to accompany any entree, or to sit on any buffet table because it won’t wilt like a standard lettuce based salad. It is, however, best eaten the same or following day.
Other than basic cutting/slicing, there is one trick to making this salad…and that would be the chiffonade of basil. Don’t panic! You can do it! And I’m going to show you how!
First lay the basil leaves on top of each other:
Then roll the basil leaves lengthwise, so they form a log like this:
Then you slice the log…which results in ribbons of basil!
There! You did it. Now you are a master chiffonader!
After you’ve prepped all of the veggies, and have your chiffonade of basil, simply combine all of the ingredients, toss, refrigerate for a bit and then serve!
- 1 English cucumber, sliced lengthwise and then sliced.
- 1 pint of cherry tomatoes, halved
- ½ of a small red onion, sliced very thin
- 5 large basil leaves, sliced thin
- 2 T Red Wine Vinegar (make sure it's Whole30 compliant, if not use Apple Cider Vinegar)
- 1 T Olive Oil
- Salt and pepper to taste.
- Add all of the ingredients to large serving bowl and toss to coat.
- Refrigerate for 1 hour.
- Serve and enjoy.