Creamy Basil-Black Pepper Cucumbers

Southern Living
Creamy Basil-Black Pepper CucumbersRecipe
Photo: Helen Norman; Styling: Heather Chadduck Hillegas

Makes 8 servings


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2 1/2 pounds cucumbers, peeled and cut into spears
1 1/2 teaspoons kosher salt
1/2 cup Greek yogurt
3 tablespoons extra virgin olive oil
1 teaspoon lime zest
2 tablespoons fresh lime juice
1 teaspoon freshly ground black pepper
1/2 cup firmly packed fresh basil leaves, chopped
Garnish: lime peel strips


Hands-on: 15 Minutes
Total: 1 Hour, 30 Minutes

Toss together cucumbers and salt in a large bowl, and let stand 5 minutes. Whisk together yogurt and next 4 ingredients; gently stir into cucumber mixture. Cover and chill 1 to 24 hours. Add basil, and toss to combine. Let stand 10 minutes before serving. Season with salt.

Created date

March 2015