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Cucumber Salad
This crisp cucumber salad combines fresh romaine lettuce, juicy cherry tomatoes, and fragrant basil. The secret to its bright flavor is a quick marinade of dry white wine and salt that lightly pickles the cucumbers and scallions before they join the greens. It makes a refreshing side dish for warm weather dinners or weekend cookouts. A simple dressing of olive oil and fresh lemon juice ties the crunchy vegetables together with a zesty finish.
Ingredients
- 2 small English cucumbers, thinly sliced into half-moons (about 4 cups)
- 4 medium scallions, thinly sliced (about ¾ cup)
- ¼ cup dry white wine
- 1½ tsp. kosher salt, divided, plus more to taste
- 3 Tbsp. olive oil
- 1½ Tbsp. fresh lemon juice (from 1 lemon)
- ½ tsp. black pepper
- 2 medium romaine lettuce hearts, chopped (about 6 cups)
- 1½ cups cherry tomatoes, halved
- ½ cup loosely packed fresh basil leaves, thinly sliced, plus more for garnish
Instructions
- 1Combine the sliced cucumbers, scallions, white wine, and a half teaspoon of salt in a medium glass or ceramic bowl. Cover the bowl and refrigerate for about one hour, stirring a few times while it chills.
- 2Whisk the olive oil, fresh lemon juice, black pepper, and the remaining one teaspoon of salt in a large serving bowl. Add the chopped romaine lettuce, halved cherry tomatoes, and the chilled cucumber mixture along with its liquid, then toss everything well.
- 3Fold in the sliced fresh basil. Taste the salad and add more salt if needed, then top with extra basil leaves before serving.