It is the season for salads and herbs! Here is a great recipe from our friend Molly Stevens that uses basil from the garden and is perfect for all of the greens and cucumbers and tomatoes that summer brings.

This is also your friendly reminder to salt your cucumbers before making a salad with them. They will be extra crunchy, won’t release their water into the dressing and thereby dilute the flavors, and they’ll absorb the herb flavors a little more. Just peel, slice, and toss with salt or herb salt in a colander over a bowl or in the sink. Wait 30 to 60 minutes (even overnight can work), and then taste. If they are much too salty, then rinse and pat dry. If the salt level works for you, toss with your favorite dressing or just lemon juice and olive oil.

Perfect summer side with grilled meats or fish or a sandwich.