1 1/4 cups watermelon radish, sliced thinly into half moons (about 1 large)
1 1/2 cups Armenian, Persian, or regular cucumber, sliced on the diagonal (about 2)
2-3 large basil leaves, thinly sliced
1 teaspoon extra virgin olive oil
2 teaspoons sherry vinegar
Salt and freshly ground black pepper, to taste
1. Place radishes, cucumbers, and basil in a small bowl.
2. Whisk remaining ingredients in a small bowl and pour over salad. Toss lightly to coat. Serve.
Recipe created by Susan Russo of Food Blogga.