Crisp Cucumber and Basil Salad

By á-2700

Paula Deen

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

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.