Basil and Garlic Cucumber Salad

Source: Evan Bloom and Leo Beckerman, Wise Sons Jewish Delicatessen

Recipe Type: | Seasons:

This recipe was demonstrated for CUESA’s Market to Table program on July 19, 2014.

Serves 6 to 8


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


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.

Farmers Market Ingredients