Cucumber-Yogurt Salad

• 3 large cucumbers
• 1 medium red onion
• 1 ½ cups plain yogurt
• ¼ cup wine vinegar
• 1 ½ tbsp. fresh lemon juice
• 3 tbsp. minced fresh basil
• 1 large clove garlic, minced
• 1 ½ teaspoons Dijon mustard
• Salt and pepper to taste

Peel the cucumbers and halve lengthwise. Scoop out the seeds. Slice the cucumbers thin and place them in a large bowl. Peel, quarter, and thinly slice the onion. Toss with the cucumbers, cover, and chill.

Mix the remaining ingredients in a covered jar; refrigerate. Toss the two mixtures together at serving time. Serves 8.