Cucumber Salad Source: Southern Living originally appeared in the May 2022 issue Course: Salads Cuisine: American Food Group: Vegetable Serves: 6 |
|
Ingredients
| 2 cucumbers, thinly sliced into half moons about 4 cups |
| 4 medium scallions, thinly sliced (about 3/4 cups) |
| 1/4 cup(s) dry white wine |
| 1-1/2 teaspoon(s) kosher salt, divided (plus more to taste) |
| 6 tablespoon(s) olive oil |
| 3 tablespoon(s) fresh lemon juice |
| 1/2 teaspoon(s) black pepper |
| 2 medium romaine lettuce hearts, chopped (about 6 cups) |
| 1-1/2 cup(s) cherry tomatoes, halved |
| 1/2 cup(s) loosely packed fresh basil, thinly sliced, plus more for garnish |
Instructions
Toss together cucumbers, scallions, wine, and ½ teaspoon of the salt in a medium-size nonreactive bowl. Cover and chill, tossing occasionally, until flavors meld, about 1 hour. Whisk together olive oil, lemon juice, black pepper, and remaining 1 teaspoon salt in a large bowl. Add lettuce, cherry tomatoes, and cucumber mixture (with liquid); toss to combine. Gently stir in basil. Season to taste with additional salt. Garnish with basil, and serve. |
Notes: |