Best Basil Cucumber Salad Recipes

AMAZING CUCUMBER BASIL SALAD

Steps:

• Run spinach and basil through a food processor until finely chopped.
• Mix spinach mixture, tomatoes, cucumbers, red onion, garlic, salt, and pepper together in a large bowl with an air-tight lid. Cover bowl and refrigerate salad, 8 hours to overnight.

TOMATO BASIL CUCUMBER SALAD WITH FETA CHEESE AND BROWN RICE

Steps:

• Bring a large pot of water to a boil (about 4 quarts). Add rice and boil for 30-40 minutes, or until rice is tender. Drain and rinse rice under cold water.
• In a large bowl add cooked rice, cucumber, tomatoes, feta, basil, and parsley; set aside.
• In a small mixing bowl add the juice of the lemon (discarding any seeds), vinegar, salt, and pepper. Slowly pour in the olive oil while whisking to make the dressing.
• Pour dressing mixture over rice bowl and combine. Serve immediately or chill in the refrigerator until ready to use.

CUCUMBER AND TOMATO SALAD WITH BASIL VINAIGRETTE

Steps:

• For the salad: In a small pan over medium heat, bring the red vinegar to a simmer. Meanwhile, place the onions in a small mixing bowl. When the vinegar comes to a simmer, pour it over the onions (you can add additional water to cover the onions, if needed). Set aside while you prepare the rest of the salad.
• Place the cucumbers in a large mixing bowl, season with the salt and toss. Add the tomatoes and gently combine.
• For the vinaigrette: Place the basil, oil, shallot and red wine vinegar in a blender and process until smooth. Season to taste with salt and pepper and briefly process again to combine.
• Add the dressing to the bowl with the vegetables. Drain the onions (reserve the vinegar for another use or discard) and add them to the cucumbers and tomatoes, tossing everything gently to combine. Garnish the salad with the dill and serve right away.

MACRINA'S ORZO SALAD WITH CUCUMBER, BELL PEPPER, BASIL AND FETA

Steps:

• SALAD.
• Preheat the oven to 350 degrees.
• Spread the walnuts on a rimmed baking sheet and toast on the center rack of the oven for about 10 minutes, or until golden brown.
• Let cool, then coarsely chop and set aside.
• Peel and core the cucumber and cut it into 1/2-inch cubes.
• Core the red and yellow peppers and cut them into 1/2-inch-square pieces.
• Set aside.
• Fill a large saucepan two-thirds full of water.
• Add a pinch of salt and bring to a boil.
• Drop in the pasta and simmer for 3 to 5 minutes, or until tender.
• Remove the pan from the heat and drain the pasta in a colander, then cool the pasta by running cold tap water over the colander for a few minutes.
• Shake the colander to remove excess water and transfer the cooled pasta to a medium bowl.
• Toss with the olive oil to keep the pasta from sticking together.
• Add the toasted walnuts, cucumbers, peppers, olives, scallions, basil, parsley and feta.
• Drizzle in the Lemon Vinaigrette and toss well.
• Season to taste with salt and pepper.
• Cover and store in the refrigerator for up to 2 days.
• LEMON VINAIGRETTE yield: 1 1/4 cups.
• Combine all the ingredients except the olive oil in a medium bowl.
• Mix well with a whisk.
• Add the oil in a slow stream, whisking as you pour.
• Continue whisking until the dressing has emulsified, then cover and store in the refrigerator for up to 4 days.

TOMATO-CUCUMBER SALAD WITH BASIL DRESSING

Steps:

• Cut each tomato wedge into four pieces; cut cucumber into 3/4-inch chunks. In a bowl, whisk vinegar with 3/4 teaspoon salt, 1/4 teaspoon pepper, oil, and basil. Add tomatoes and cucumber; toss gently.

CUCUMBER AND AVOCADO SOUP WITH TOMATO AND BASIL SALAD

Steps:

• Combine cucumber and buttermilk in blender. Chop 1/4 of avocado; set aside for salad. Cut remaining avocado into chunks. Add avocado to blender; then add 2 tablespoons red onion and 1 tablespoon basil. Blend until very smooth. Season with salt and pepper. Cover; refrigerate until chilled, about 1 hour.
• Mix reserved avocado, remaining 2 tablespoons onion and 1 tablespoon basil, tomato and lime juice in small bowl. (Can be prepared 1 day ahead. Cover soup and tomato salad separately and refrigerate.) Ladle cucumber soup into 4 bowls. Dollop each with 1 tablespoon yogurt; top with tomato salad and serve.

ORZO SALAD WITH CUCUMBER, TOMATO, BASIL AND FETA

Steps:

• 1. Preheat oven to 350, spread walnuts on a baking sheet and toast for about 10 minutes. Let cool and then chop. 2. Peel and core the cucumber and cut into 1/2 inch cubes. Core the peppers and cut into 1/2 inch pieces. Set aside. 3.Fill a large sauce pan 2/3 full of water, bring to a boil.Drop in the pasta and simmer 3-5 minutes. Remove the pan from the heat and drain and cool. Transfer to a bowl and toss with olive oil. 4. Add the toasted walnuts, cucumber, peppers, olives, scallions, basil, parsley and feta. Drizzle with vinaigrette. 5. Can be stored in the refrigerator for up to 2 days.

CUCUMBER-BASIL EGG SALAD

Steps:

• Gently combine the eggs, cucumbers, shallots, green onions, and basil in a medium bowl. Stir in the mayonnaise, salt, and pepper.
• Store in the refrigerator for up to three days.

TOMATO - CUCUMBER SALAD WITH FRESH BASIL

Steps:

• Place tomato on two plates and put cucumber on top. Sprinkle with salt.
• Mix remaining ingredients in a small bowl with a whisk.
• Drizzle over tomato and cucumber.
• Let stand 5 minutes before serving.
• You might try other fresh herbs to see what else might work for your taste.

TOMATO CUCUMBER BASIL SALAD

Steps:

• 1. Chop tomatoes & cucumbers, (I peel about 1/2 of the cucumber because the skin tends to be bitter, but it is so good for you) Roll several basil leaves into a little 'cigar' and slice. Mix everything together with the salt and pepper, dress with balsamic vinegar. Sop up the extra juice with a nice piece of crusty bread.

TOMATO BASIL CUCUMBER SALAD WITH FETA CHEESE

Steps:

• 1. bring a large pot of water to a boil (about 4 quarts). add rice and boil for 30-40 minutes, or until rice is tender. drain and rinse rice under cold water.
• 2. in a large bowl add cooked rice, cucumber, tomatoes, feta, basil and parsley, set aside.
• 3. in a small mixing bowl add the juice of the lemon (discarding any seeds)vinegar, salt and pepper. slowly pour in the olive oil while whisking to make the dressing.
• 4. pour dressing mixture over rice bowl and combine. serve immediately or chill in the refrigerator until ready to use.

STRAWBERRY, CUCUMBER, AND BASIL SALAD

Steps:

• Peel and seed cucumbers; halve lengthwise, and slice thin.
• Combine strawberries, basil, vinegar, and sugar. Toss to coat and chill for 1 hour.
• Combine cucumbers and lemon juice; toss to coat.
• After chilling, add cucumber mixture, salt, and pepper to strawberry mixture. Gently toss to combine, and serve immediately.

BASIL CUCUMBER SALAD

Steps:

• 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.

BASIL-MINT CUCUMBER SALAD

Steps:

• 1. Mix all ingredients together. Chill for at least 15 minutes.

BASIL, TOMATO & CUCUMBER SALAD

Steps:

• Combine all ingredients except tomatoes.
• Refrigerate 1 hour.
• Arrange tomatoes on platter; top with vegetable mixture.

TOMATO CUCUMBER SALAD WITH BASIL DRESSING

Steps:

• Cut up tomatoes and cucumbers accordingly. In a separate bowl, whisk together vinegar, oil and basil. Season with salt and pepper. Toss and serve