This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Basil Cucumber Salad
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- #12546
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
1 comment
ingredients
2 pounds cucumbers
2 medium red onions
2 tablespoons fresh basil (optional)
garlic powder (to taste)
red wine or white wine vinegar (to taste)
water (to taste)
1 cup chopped tomato (optional)
directions
Thin-slice the cucumbers and onions and put them in a container. Rip or chop the basil and toss it in. Pour in vinegar and water. I use less vinegar than water, but you want the vinegar a little strong so it will get into the cucumber. Sprinkle in some garlic, maybe 1/2 teaspoon?
Let this marinate for at least 2 hours. It keeps well in the refrigerator for days. Add the tomatoes at the last minute.
added by
dancersrecipes
nutrition data
46 calories, 0 grams fat, 10 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
August 3, 2013
I really enjoyed the combination of the basil and the other ingredients. I just drizzled some white wine vinegar over it and then added enough water so it would have enough liquid to marinate. I also drained off the liquid before adding the tomatoes and serving. I also added salt after draining it.
This did not turn out well for me. I think there is something missing in the ingredients. Also, it would have been helpful if the vinegar and water would have been specified. I had no idea where to start.