Basil and Garlic Cucumber Salad | CUESA

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Basil and Garlic Cucumber Salad


Evan Bloom and Leo Beckerman, Wise Sons Jewish Delicatessen

This recipe was demonstrated for CUESA’s Market to Table program on July 19, 2014.

Serves 6 to 8


6 tablespoons fresh lemon juice
2 tablespoons good quality olive oil
3 tablespoons plain yogurt
2 cloves garlic, smashed
2 lemon cucumbers, quartered and sliced
1 serpent cucumber, sliced
3 tablespoons chopped basil leaves
⅛ teaspoon salt
⅛ teaspoon freshly ground black pepper


1.    In a small bowl, mix the lemon juice, olive oil, and yogurt with the smashed garlic. 

2.    Add the cucumbers, basil, salt and pepper. Toss and serve.

Photo by Carleen Sikora.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »