Cucumber and Cherry Tomato Salad

Makes 6 servings

1/4 cup freshly squeezed lemon juice
2 Tbsp finely chopped basil leaves
Kosher salt
Freshly ground black pepper
1/4 cup olive oil
1/4 cup extra virgin olive oil
2 large cucumbers
3 lemon cucumbers, or 1 additional large cucumber
4 ounces lettuce, (about 1 medium head), leaves separated, washed and dried
2 pints cherry tomatoes, washed and quartered
1/2 cup cilantro leaves
1/2 cup flat-leaf parsley

Combine the lemon juice and basil in a large bowl. Season with salt and pepper and whisk in both olive oils.

Peel the large cucumbers and halve lengthwise. Cut the lemon cucumbers in half. With a teaspoon, scoop out and discard the seeds from all the cucumbers. Cut the cucumbers into 1/4-inch half-rounds.

Toss the lettuce leaves with one-third of the lemon dressing, and arrange on 6 chilled plates.

In the same bowl you used to season the lettuce, combine the tomatoes, cucumbers, cilantro and parsley. Add the rest of the dressing and toss gently. Spoon the cucumbers and tomatoes on top of the lettuce and serve.

From The Arrows Cookbook