Sharon's Summer Pesto Salad

3 large cucumbers, sliced 1/8 inch thick or coarsely diced

1/2 cup sour cream or Greek yogurt

1 Tbs lemon juice

1 Tbs basil Pesto – buy it prepared or make your own

1-2 large tomatoes, sliced

1/2 purple onion, finely sliced

Salt and fresh cracked black pepper

 


Slice cucumbers and place in colander. Put a bowl under the colander and place in the refrigerator for 30 minutes while the cucumbers drain.

 In a small mixing bowl, combine sour cream, lemon juice and pesto. Mix well.

 On a large platter alternate tomato, onion, and cucumber. Drizzle with dressing.  Add salt and fresh cracked black pepper to taste (about 1/2 teaspoon each).

Let set in refrigerator for at least 30 minutes prior to serving.    Servings:  4

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