Viva la Cucumber! The ultimate cool summer food.
Cook time: 5 min
1 1/2 lbs. cucumbers
1/3 cup fresh dill, chopped
1 garlic clove, minced
1/2 tsp. sea salt
1/2 tsp. pepper
1 1/2 tbsp. lemon juice
2 tbsp. olive oil
Using a mandolin, slice the cucumbers into sticks. You can also cut the cucumbers with a knife into small sticks if you don’t have a mandolin.
Place the cucumber sticks into a mixing bowl. Sprinkle the fresh dill, minced garlic, lemon juice, olive oil, salt, and pepper on top and mix well. Serve.
I use all the ingredients as listed above, and more. I simply prepare it differently.
I don’t cut the cucumber into sticks. Instead I slice or cube mine.
Then I add the following:
1/2 Red Onion (chopped or sliced)
Kalamata Olives (whole or halved)
Goat Cheese (I have been known to substitute Feta, Blue Cheese, or Buffalo Mozzarella)
Olive Oil (drizzle or mist)
I blend it all together (except the olive oil). Since I chill my salad before serving, as I like this salad cold, I don’t add the olive oil until I serve it.
Chill until ready to serve. Plate. Just before serving, drizzle or spray some Olive Oil. I have an Olive Oil mister I love to use.
This salad works great with Brunch, Lunch, and Dinner.
For Brunch: Serve with an Omelette, Quiche, or Frittata.
For Lunch/Dinner: Serve with a sandwich, from a light ‘Tea Sandwich’, to a hearty ‘Italian Sandwich’, pasta, fish, chicken, or even other salads.
I love to serve multi salad plates. Like an Orzo & Feta Salad, with a Caeser Salad, and my Cucumber Salad. Or even do a Tuna Salad, a Lobster Salad, and my salad.
I simply love to mix it up. I’ve been known to make this salad, Thai Noodle Salad, and a Caprese Salad. It’s my International Salad Plate.
Cooking should be fun. Throw on some tunes, have some wine or cocktail or spritzer, or sparkling water, create and cook. Even dance or sing a little (or a lot 😉). Definitely laugh. Then enjoy, the awesome food you made.