Nothing’s better on a warm spring day than a crisp cucumber salad with juicy cherry tomatoes.  Indulge in this deliciously-light recipe from Drew Belline, executive chef and partner at Decatur restaurant No. 246.  

Ingredients

(Serves 8)

• 2 pints baby heirloom or cherry tomatoes cut in half
• 3 English cucumbers, seeded and thinly sliced
• 2 English cucumbers, juiced and reserved (seed, peel & then juice in a blender)
• 1 red onion julienned
• 1 cup young basil leaves loosely packed
• 1 cup scallions ‐finely minced
• 1 cup parsley – chopped
• 1 tablespoon granulated sugar
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoon Champagne vinegar
• 3 tablespoons extra virgin oil
• 2 tablespoons Kosher salt
• ½ tablespoon freshly cracked black pepper

In a mixing bowl, combine the tomatoes, cucumbers, red onions, and season with half of the salt and half of the cracked pepper.

In a separate mixing bowl, whisk the cucumber juice, lemon juice, sugar, the remaining salt, remaining black pepper, and Champagne vinegar.

Combine all ingredients, seasoned cucumber juice, with the minced chives, and half of the basil minced.

Adjust the seasoning to taste. Garnish with the remaining basil tips, extra virgin olive oil and serve.

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