Loaded with lots of fresh basil and super-crunchy cucumbers; this cool, creamy salad is the perfect way to use up those garden cucumbers!
Guys. I’m a little pumped at the moment. As I speak I have an entire counter of my kitchen full of fresh cucumbers from my veggie garden. And when I say full I mean FULL. As in cucumbers keep rolling onto the floor because it’s so loaded.
I personally think that my mom went a little overboard with the cuke planting this year, but I’m not about to complain. I just need a ton of recipe inspiration. Like a lot. Anyone have any must-try cucumber recipes??
I’ll start. With this gorgeous salad. Also known as my new FAV summer salad. That “favorite” changes like every week but that’s besides the point. I practically live on salads in the summertime so that explains that.
By the way, I find it slightly ridiculous that today is the last day of July. WHAAA?! Craziness.
This salad is SO good you guys! The cucumbers are super-thin and crunchy, they’re generously covered with a tangy and oh-so creamy sour cream dressing and basil. So. Much. Basil.
Because in addition to cucumbers, my THREE basil plants are currently going nuts too.
In fact, I’m extending an invitation for any of you to come into my garden anytime and pick whatcha want—I currently have enough to feed a small army.
Just don’t come at night because that would be SUPER-creepy and you would probably give me a heart attack. Oh, and don’t come super-early in the morning either because I don’t even look or feel human until I’ve had at least 2 cups of coffee. I would probably scare you so much you would never come back to my blog again. *sad face.*
Anywho, let’s stop talking about my ridiculous caffeine obsession and talk about this salad instead…
Raise your hand if you have a billion hours to spend in the kitchen on summer day. You neither? I expected as much. For that exact reason, this salad whips up in really only 10 minutes. Basically all ‘ya have to do is slice up your cukes and toss ’em in a simple sour cream dressing with some fresh basil leaves.
Bam. Your potluck salad is in the BAG. Or your picnic side dish. Or your Saturday night-dinner-because-it’s-so-dang-tasty.
I used a mandoline to slice my cucumbers into paper-thin slices and I would suggest that you get your hands on one for this job. Even the best knife and the steadiest hand won’t cut as thin slices as a mandoline would.
However, I would NOT recommend slicing your thumb open while you’re using it like I did.
This salad goes perfectly alongside ANY summer meal, but my family especially likes it on the side with crispy grilled chicken or veggie steak kabobs. Once when I was in a hurry to make lunch one day, I even stuffed this salad inside a tortilla with some leftover chicken and fresh mozzarella cheese.
Okay, now I’m just drooling…
It’s also a pretty dang good lunch salad just by itself with some fresh bread on the side.
Over the past week, I’m pretty sure I’ve made this salad about 3 times. So, SO delish guys!
So pretty and tasty you’ll never guess that you’re eating healthy! Cucumbers are SO good for you. Load up on some vitamin C with this bee-yo-tiful salad why dontcha?! 😀
Basil Cucumber Salad
- 4 medium cucumbers thinly sliced
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon yellow mustard
- 1 tablespoon milk
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/2 teaspoon garlic powder
- 1/2 cup minced fresh basil
Place sliced cucumbers in a large bowl. Set aside.
In a small bowl, whisk mayonnaise, sour cream, mustard, milk, salt, pepper, and garlic powder until smooth. Pour dressing over sliced cucumbers and gently stir in basil until cucumbers are evenly coated.
Refrigerate salad until ready to serve.
Recipe NotesStore salad in refrigerator up to 3 days.
You must try my other salad recipes this summer!