Dill Pea and Cucumber Salad (Our Sweet Basil Kitchen Cookbook Review)

Light and refreshing, this tangy dill pea and cucumber salad is perfect for picnics, potlucks, and weeknight dinners. This is one of those salads you’ll make again and again!

Today I’m sharing a recipe from my friends Carrian and Cade’s brand new debut cookbook: Our Sweet Basil Kitchen。 It’s packed with fresh flavors of family favorites, including recipe mashups and unique flavor combinations. I was lucky enough to get a sneak peek preview copy and they even let me choose a recipe to share with you.

I’ve been craving warm weather, picnics, and vegetables lately. I flipped through their books and drool over all the recipes, but this one is just calling my name. I am a huge fan of dill, so I knew I would love this recipe, it satisfied all my cravings. This recipe is perfect for spring and summer cookouts, backyard BBQs, and potlucks. It’s also a great lunch or weeknight side dish. You really can’t go wrong with this one.

Dill Pea and Cucumber Salad in a white bowl with a wooden spoon on the left and a cookbook on the right.

watch the video below I’ll take you deep into the book, walk you through the recipe, and show you an amazing technique for slicing grape tomatoes that will rock your world.This video is from my youtube channel Every week I share three new videos here with restaurant-quality recipes you can easily make at home.

You can find our Sweet Basil Kitchen at most major book retailers, or you can easily find it at amazon. You can also find Cade and Carrian at OhSweetBasil.com

Dill pea and cucumber salad in a white bowl.

Light and refreshing, this tangy dill pea and cucumber salad is perfect for picnics, potlucks, and weeknight dinners. This is one of those salads you’ll make again and again!

Preparation time 10 minute

total time 10 minute

raw material

2 cup fresh peas
1 english cucumber slice
2 cup grape tomato cut in half
2 teaspoon Salt or tasting
freshly ground black pepper
1/3 cup olive oil
2 teaspoon apple cider vinegar
2 teaspoon balsamic vinegar
2 teaspoon minced garlic
2 teaspoon granulated sugar
2 teaspoon chopped fresh dill
1 dash red pepper flakes

instruct

Add peas, cucumbers, and tomatoes to a large bowl. Sprinkle with salt and pepper and refrigerate for 20 minutes.
In a small bowl, whisk together the oil, vinegar, and garlic. Add sugar and stir to combine.
Pour everything over the vegetables and sprinkle with dill and pepper flakes. Serve immediately or covered and within an hour. If you wait too long, the cucumbers will start to pickle.