Midsummer Cucumber Salad

Name: Midsummer Cucumber Salad
Total time: 900 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 medium cucumbers; 1/2 red onion, finely chopped; 1/4 cup red wine vinegar; 2 tbsp extra virgin olive oil; 2 tsp sea salt; 1 tsp freshly ground black pepper; 1 red jalapeno, diced (with seeds); 2 ripe tomatoes

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.

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.

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.

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.

Saved

Ingredients

15 minutes

4 servings

2medium cucumbers
1/2red onion, finely chopped
1/4 cupred wine vinegar
2 tbspextra virgin olive oil
2 tspsea salt
1 tspfreshly ground black pepper
1red jalapeno, diced (with seeds)
2ripe tomatoes

Saved

Steps

15 minutes

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.