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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