I looove cucumbers. Sometimes, when they’re in season or they have a good special at the supermarket, I will cut them into sticks and serve them as the veggie with dinner or as the salad. Just them. And some salt. I love them in sour cream sauce, with onions and vinegar….mmmmm.
I mentioned in my previous post that we had a party/picnic here this past weekend. Although it was a birthday party for a 10 year old, there were lots of adults here as well. While it hasn’t exactly been hot around here so far this summer, I really didn’t want the usual heavy pasta salad type stuff (I did make a MONSTER batch of homemade mac and cheese, but that covers kids and adults). I wanted something fresh, veggie somethiiiiing….
I stumbled on several versions of cucumber salad, and really didn’t care for the sound of any of them the way they were written. So, I started playing with my own version. By the time I was done, I was eating a small bowl for lunch about a week before the party. My daughter was going to be stopping by, so I saved a little for her to try. She really liked it too, although she doesn’t like the feta cheese. And her comments were along the same lines as my thoughts while eating it. Cool, crunchy, refreshing, light. Perfect for what I wanted for that party. I can honestly say, everyone who tried it, loved it. Even two who don’t care for cucumbers!
This is another of those recipes that is very easy to tweak according to your taste. You could increase or decrease quantities of any of the ingredients to suit your taste. I used white balsamic vinegar because it is light, a little sweeter than other vinegars, and it’s a little fruity. I love the feta, but you can obviously leave that out. I served it in a little dish on the side because I had several people who don’t care for it.
If you make it the way I did, without peeling the cucumbers, make sure you taste the skin from each one so you don’t get a bitter one in there. That could throw off the whole salad and that would be a crying shame.
- 2 cups diced cucumber ( I used one of the long burpless cucumbers - the skin is better)
- 1 cup diced tomato
- 1 cup diced onion, red or sweet white - I used a vidalia
- 3 Tablespoons olive oil
- 6 Tablespoons white balsamic vinegar
- about 3-4 Tablespoons fresh squeezed lime juice - 1 medium sized lime
- about 1 teaspoon minced garlic
- ⅓ cup finely chopped fresh dill or 2-3 Tablespoons dried dill
- Salt and Pepper to taste
- Crumbled Feta cheese to sprinkle on top
- Chop vegetables to about ½ inch dice and throw them all into a bowl large enough to stir/toss it around. Mix remaining ingredients in a small bowl. Taste and adjust seasonings as you like. Toss with vegetables
- Any of these ingredients can be adjusted to suit individual tastes. It's a good idea to mix the dressing in a small bowl on the side first, so you can adjust quantities of vinegar or other ingredients.
- NOTE: Best if servied within 6-8 hours. It is OKAY the next day, but after that, I think the vegetables get too saturated with the vinegar and it gets soggy.