Yield
MAKES ABOUT 4 CUPS

How to Make It

Step 1

In a bowl, toss the cucumbers with the chile and 1/4 teaspoon of salt and let stand for 15 minutes. Stir in the chive flowers, nasturtiums, basil, spearmint, lemon juice, olive oil and lemon zest. Season with salt and serve.

Step 2

Serve With: Grilled fish, chicken or thick slices of peasant bread.

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