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Crisp Cucumber and Basil Salad

By

Paula Deen

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Rate this recipe 4/5 (1 Votes)

Ingredients

  • 1 cup white wine vinegar
  • 1 cup water
  • 2 Tbsp. sugar
  • 1 tsp. salt
  • 2 seedless cucumbers, thinly sliced (about 4 cups)
  • 1 pint cherry tomatoes, halved
  • 1 Tbsp. chopped fresh basil

Details

Servings 6

Preparation

Step 1

In a large bowl, whisk together vinegar, 1 cup water, sugar, and salt. Add cucumbers and tomatoes, tossing to coat. Cover and refrigerate for at least 1 hour or until ready to serve. Stir in basil just before serving.

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