- Cucumber - 1 piece
- Yellow pumpkin - 1 piece
- Tomatoes - 240 Grams
- Vegetable oil - 60 milliliters
- Fresh basil - 8 Grams
- Lemon juice - 30 milliliters
- Vinegar - 30 milliliters
- Lemon peel - 1 gram
- Sugar, salt - 2 Grams (to taste)
First, we cut the cucumber, pumpkin and tomatoes with round, thin slices. Lay them in layers on a large serving plate (as on a plate). For refueling - grind the basil, rasterize the lemon zestrub then take the jar, with a tightly closing jug, put all the ingredients for the sauce in it, shake well. Pour over the vegetables and serve immediately.
Servings: 6-8