Midsummer Cucumber Salad
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.
Midsummer Cucumber Salad
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.
Cooking Instructions
- 1
Add the onion and red wine vinegar in a medium mixing bowl. Let stand for 15 minutes
- 2
Peel the cucumbers. Slice lengthwise, then slice again lengthwise. Chop into 1/4" pieces, add to bowl.
- 3
In a small mixing bowl, combine the extra virgin olive oil, salt, pepper, and jalapeno, mixing to combine.
- 4
Using a slotted spoon, remove the red onion from the vinegar and add to the small mixing bowl. Reserve the vinegar.
- 5
Add 2 tbsp of red wine vinegar to the olive oil mixture.
- 6
Chop the tomatoes roughly. Add to the medium mixing bow.
- 7
Add the cucumbers and olive oil mixture, stir to combine.
- 8
Let sit for an hour in the refrigerator to meld the flavors.
- 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
Serve with a home-baked sourdough country loaf, or any other crusty bread.
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