The first cucumbers that I harvest are always reserved for salad and I picked my first ones this week. While I certainly chop them up for green salads, my favorite is a truly green salad that I serve over mixed baby lettuce. I have been making it for years and am not even sure where I got the recipe. I only know that it’s deliciously refreshing and served cold, which is exactly how food should be for lunch in the summer!
Cucumber Green Salad
1 cup plain Greek yogurt
3 tablespoons fresh lemon juice
2 garlic cloves, peeled and minced
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 cup flat-leaf parsley leaves
1/4 cup finely shredded basil leaves
1 pound English peas
8 medium to small cucumbers peeled, halved lengthwise, seeded and sliced crosswise 1/2 inch thick
Mixed baby lettuce
In a mixing bowl, whisk together the yogurt, lemon juice, garlic oil, salt and pepper. Stir in the parsley and basil, then the peas and cucumbers. Refrigerate 30 minutes and serve on top of baby lettuce leaves.