This recipe is from "100 Best Vegetarian Recipes," by Carol Gelles (Wiley, $16.95).
2 cups sliced cucumbers
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1 cup sliced fennel
2 tablespoons chopped fresh basil
1 tablespoon extra virgin olive oil
1 tablespoon white wine vinegar
In a large bowl, combine the cucumbers, fennel and basil. Add the oil and vinegar and toss to combine.
Note: The flavors of the fennel and basil are somewhat similar and complement each other. Celery for the fennel and parsley or dill for the basil are good substitutes.