My mom found the basis recipe in a Craig Claiborne book called something like "Cooking with Fresh Herbs" in the '70s, when nobody in Albuquerque used fresh herbs. She's modified it some since then and it has become a staple at all our family picnics and barbecues. <br /> <br />I think the secret to success is dressing it twice (once in a vinagrette and again in a mayo-yogurt-fresh basil mix). The cucumbers keep the dish light and refreshing on the hottest days.

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