Midsummer Cucumber Salad

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Jim Kennedy
Jim Kennedy @jimkmaus

I decided not to garden this year. Thankfully, I have a generous neighbor who provides me with the bounty from his. He provides the cucumbers, I provide the salad. Sounds like a good tradeoff to me.

Cucumber salad is cold, refreshing, and perfect as a side to any BBQ dish, but perfectly good on its own. A glass of rose doesn't hurt.

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Ingredients

15 minutes
4 servings
  1. 2medium cucumbers
  2. 1/2red onion, finely chopped
  3. 1/4 cupred wine vinegar
  4. 2 tbspextra virgin olive oil
  5. 2 tspsea salt
  6. 1 tspfreshly ground black pepper
  7. 1red jalapeno, diced (with seeds)
  8. 2ripe tomatoes

Cooking Instructions

15 minutes
  1. 1

    Add the onion and red wine vinegar in a medium mixing bowl. Let stand for 15 minutes

  2. 2

    Peel the cucumbers. Slice lengthwise, then slice again lengthwise. Chop into 1/4" pieces, add to bowl.

  3. 3

    In a small mixing bowl, combine the extra virgin olive oil, salt, pepper, and jalapeno, mixing to combine.

  4. 4

    Using a slotted spoon, remove the red onion from the vinegar and add to the small mixing bowl. Reserve the vinegar.

  5. 5

    Add 2 tbsp of red wine vinegar to the olive oil mixture.

  6. 6

    Chop the tomatoes roughly. Add to the medium mixing bow.

  7. 7

    Add the cucumbers and olive oil mixture, stir to combine.

  8. 8

    Let sit for an hour in the refrigerator to meld the flavors.

  9. 9

    To serve, if there is too much liquid from the tomatoes, use a slotted spoon to plate. I love liquidy dishes, so I serve mine in a bowl.

  10. 10

    Serve with a home-baked sourdough country loaf, or any other crusty bread.

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Jim Kennedy
Jim Kennedy @jimkmaus
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