Cucumber salad

Spring spinach salad is a distant memory, lettuce salads are done until fall, and slaw is about to wrap up for the season, too. So, it is time to move on to salads of summer vegetables, such as this cucumber salad. It is best if the cukes are sliced to near paper-thinness, though it is still plenty good with lazy thicker slices. A slicer attachment on a food processor is a good way to produce thin slices for a large batch. Let the salad marinate in the refrigerator for a few hours or overnight to blend the flavors. Or, skip that step (as we often do) before the first serving, but make enough for several meals at once.

4 medium cucumbers, no need to peel or de-seed
fresh herbs (about a bundle, or several tablespoons minced, or to taste): basil, lime basil, or dill leaf
1/2 cup cider &/or rice vinegar
1/4 cup sugar or honey
1 tsp salt
pepper to taste

Slice the cukes, as thinly as possible (see above right photo). Mince the herbs. Add the other ingredients. Mix. Refrigerate. Enjoy.

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