Our favorite variety is Persian Cucumbers, which hardly need any dressing up, they’re perfect to crunch and munch, just whole!

Tom’s Mid-Summer’s Eve Salad

1 lb Cucumbers, peeled and sliced into rounds
2 Ripe tomatoes
1 clove elephant garlic, chopped
1 pint yellow cherry tomatoes
1 avocado, sliced into cubes
1 Red torpedo onion, thinly sliced
1 lb green beans, topped and steamed al-dente
1 lemon
sea salt & ground pepper
2/3 cup feta cheese
1/4 cup Olive oil
1/3 cup Rice Vinegar
2 Tb. Balsamic Vinegar
1 Tb. Honey
2 Tbsp. Herbs De Provence

Place all veggies in a large bowl, and squeeze 1 lemon over the mixture, salt and pepper as well.  Mix dressing and pour over all ingredients. Toss well.  Serves 6-8

Marinated Cucumber Salad

3-4 Persian Cucumbers (peel 3 strips of skin off lengthwise then slice thin)
1 onion or 2-3 spring onions, thinly sliced 1/4 cup rice vinegar (white wine or distilled vinegar works as well)
1/2 cup water
2 Tablespoons fresh chopped Parsley
1 Tablespoon fresh chopped Dill (optional)
1-2 tsp. of salt
Cracked pepper to taste
Toss together and let marinate for at least a few hours in the fridge, then enjoy as a delicious beach snack or side dish!


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By , June 20, 2011