There are a lot of ways people define the beginning of summer.
For some, it’s the day school lets out.
For, others, it falls on the summer solstice.
For me, it was last week, when I saw the first crop of excess cucumbers nestled in a box in the local post office.
I mean, is there anything more telling of summer in Kansas than a gardener giving up on trying to ply their friends and family with fresh produce and depositing it somewhere for the enjoyment of the public at large?
I know from watching some of my friends who garden that the act is sometimes more like desperation than generosity, but there is something special about people sharing the literal fruits (and vegetables) of their labor with the rest of the community.
But, of course, there is still the question of what to do with all that fresh produce, so in comes this week’s recipe for a super simple salad that uses both fresh cucumbers and basil and is perfect for a hot summer day.
This comes from the blog “This Wife Cooks” by Holly Gray. You can find the original post at https://thiswifecooks.com/cucumber-basil-salad/. I added some garlic powder in my version.
Cucumber and Basil Salad
Ingredients
- 1 large English or regular cucumber
- 3 tablespoons fresh basil cut into thin ribbons
- 1 tablespoon lemon juice
- 2 teaspoons olive oil
- 1/2 teaspoon garlic powder
- salt and pepper to taste
Instructions
- Cut the cucumber into about one-inch slices, and then cut the slices into bite-sized pieces. Place them in a mixing bowl.
- Add the basil, lemon juice, olive oil, garlic powder, salt and pepper, and stir well to make sure the cucumber is well coated. (I used a mixing bowl with a lid and just shook it gently to coat it all more quickly.)
- Cover the bowl and refrigerate the salad for about two hours or until it’s completely chilled. Give it another good stir, and serve.
This was extremely simple, was really quick to make and it only made a couple servings, so it was the perfect amount for our small household.
I was a little worried I wouldn’t like the lemon juice, but it wasn’t overpowering at all, and the mixture really let the cucumber and basil shine.
Plus, it used up a whole cucumber, which—if my calculations are correct—means I and everyone else reading this only needs to make this five times apiece to use up all of this year’s crop.
Let’s get to it, everybody.
This piece first appeared in print July 24, 2025.
Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.
