Cucumber-Basil Dressing

by Erica Roth of Windy Hill Farm

Prep time: 10 minutes plus 1 hour chilling time

Serves: 8

In the heat of summer, this dressing is oh-so refreshing on tomatoes, greens and salads.

Ingredients

4 cup peeled, seeded and thinly sliced cucumbers

2 tsp. salt

1 1/2 cup Greek yogurt or sour cream

1 1/2 cup. mayonnaise, preferably homemade

2 Tbsp. finely grated red or sweet onion

1-2 Tbsp. finely grated garlic

1/2 cup chopped fresh basil

1/2 cup buttermilk

1/4 cup fresh lemon juice

1 Tbsp. sugar (optional)

1/2 tsp. sea salt

1/2 tsp. fresh ground pepper

Toss the cucumbers and salt. Let drain in a colander for 30 minutes.

Whisk together remaining ingredients. Stir in cucumbers and let stand another 30 minutes.

Refrigerate in a sealed container (a Mason jar works well) up to 2 days. Makes 4 cups.

Serve over fresh tomatoes, greens, salads, and anything else that sounds good.

Read more about the author of this recipe, farmer Erica Roth of Windy Hill Farm!

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