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Cucumbers with Lemon and Basil

  • Servings: 8
Cucumbers with Lemon and Basil

Source: Everyday Food, June 2012


  • 4 English cucumbers, quartered, seeded, and cut into 1/2-inch slices
  • 1 pint grape or cherry tomatoes, halved
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons grated lemon zest plus 1/4 cup juice (from 2 lemons)
  • 1/2 cup torn fresh basil leaves
  • Salt and pepper


  1. In a large bowl, toss together cucumbers, tomatoes, oil, lemon zest and juice, and basil; season with salt and pepper.

Cook's Note

To store, cover and refrigerate, up to 8 hours.


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