One of my all-time favorite summer treats is bruschetta. I could devour a fresh batch in 2.2 seconds flat. There really was nothing better.
Hello, nightshade intolerance. Bye, bye, bruschetta.
I was beginning to feel like the summer just wouldn’t be the same. Enter in the pickling cucumbers. I had originally bought them to make…er…pickles. But still haven’t found pickling spice locally. And so they sat. Until I realized that I had all of the ingredients on hand to make a lovely cucumber salad with all of the old favorite bruschetta ingredients (minus the tomatoes, of course).
I almost feel guilty calling this a recipe. It is way too easy to make to warrant any fancy title like that. But it’s too delicious not to share.
- 2-3 pickling cucumbers or any other variety, cut into small pieces
- 2-3 tbs red onion chopped
- 1-2 cloves garlic
- 2 tbs balsamic vinegar
- 1-2 tbs olive oil
- fresh basil minced
Slice cucumbers into small pieces and place in small-medium bowl.
Chop red onion into small chunks (or as desired).
Mince garlic and add to bowl.
Add vinegar, oil, and fresh basil.
Salt and pepper to taste.
Serve and enjoy!