1 cup fresh basil leaves
1/2 cup kosher salt
3-4 cucumbers, the fresher the better, extra points for growing them yourself
3-4 tomatoes still warm from the sun
1. Preheat the oven to 200 degrees. Combine the 3/4 cup of the basil leaves and salt in a food processor. Process until well combined. Spread basil-salt mixture on a rimmed baking sheet. Bake 45-50 minutes shaking pan occasionally until dry. Allow to cool to room temperature.
2. Slice the cucumbers and tomatoes. Arrange on a platter and top with remaining 1/4 cup basil leaves. Sprinkle a bit of the basil salt on top to taste, reserving the rest in an airtight container for the bounty of vegetables yet to ripen (or perhaps to rim a margarita, the choice is yours).
|So simple, lovely, and summery|