1 Veggie Box cucumber
1/2 teaspoon salt, plus more to taste
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar (or balsamic)
1 clove garlic, crushed (optional)
1 Veggie Box tomato, cut into large pieces
Several Veggie Box green onion stalks, white section thinly sliced
1/2 cup Veggie Box basil leaves, torn or chopped
freshly ground black pepper, to taste

1 Veggie Box cucumber 1/2 teaspoon salt, plus more to taste 2 tablespoons extra virgin olive oil 1 tablespoon red wine vinegar (or balsamic) 1 clove garlic, crushed (optional) 1 Veggie Box tomato, cut into large pieces 1/2 cup Veggie Box basil leaves, torn or chopped

Smash the Cucumber: Cut the cucumber in half lengthwise and rest the flat side on a cutting board. Use a heavy rolling pin or the flat side of a knife to crush the cucumbers, then cut into 1/2″ pieces or chunks. Transfer the cucumber to a fine mesh sieve and mix with a generous pinch of salt; let sit for 15 to 20 minutes, or while you prepare the remaining ingredients.

Make the Dressing: Add the oil, vinegar, garlic clove (if using), and 1/2 teaspoon of salt to a small jar; seal and shake until emulsified, then set aside.

Combine: add the chopped tomatoes to a large bowl, then add in the cucumbers, shallot, and basil. Top with the dressing and black pepper, to taste. Mix well, then place in the fridge for 15 minutes to chill.

Serve: Season with additional salt and pepper to taste, if necessary. Serve cold; store leftovers in the fridge in an airtight container for up to 3 days.

Recipe adapted from FromMyBowl.com