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Cucumber Salad Recipe


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header_dilly_cukeWe are starting to really jump headlong in to my favorite time of year, when veggies are just jumping out of the garden, and fresh produce is cheap and plentiful. Even if you don’t have the space to have your own garden, there are plenty of places to get local produce. Gardening friends are often a good source of extras, especially when it comes to things like squash and cucumbers which often produce more than the gardener can possible consume. And chances are your town, or one close by, has at least one Farmer’s Market. So the cucumbers for this salad are not very difficult to come by in the summertime.

But I like this Cucumber Salad Recipe and dill, on the other hand, can be a tougher thing to find sometimes. I do like fresh dill, and often make cucumber salads with it, but sometimes it is just not around. This summer has been so rainy, that all of my dill seeds seem to keep washing away, leaving me with cukes, but no dill. Fortunately, Great American Spice Company carries a very nice quality dill weed, that saves the day, rescuing my poor cucumbers from a bland salad. Dill weed contains just the dried green fronds from the dill plant, not the seeds which can be a little too hard for a salad like this one.dilly cucumber salad from The Great American Spice CompanyThe only thing you need to be sure of, when you are using dried dill, instead of fresh, is that you leave a little extra time, so that the dried dill can get fully hydrated, which ensures you get as much flavor as possible from it – so make this salad at least a few hours before you plan to serve it.

4 or 5 small pickling size cucumbers [or a couple of the larger ones]
1/2 small red onion [optional]
2 tablespoons red wine vinegar
1 garlic clove, very finely minced, or 1/8 teaspoon granulated garlic
1/2 teaspoon kosher salt
Few grinds fresh black pepper
1 pinch sugar
1 teaspoon of Great American Spice Company Dill Weed
1/4 cup olive oil

Begin by preparing the vegetables. You can just scrub the outside of the cucumbers, to ensure that they don’t have any dirt on them, or you can peel them if you prefer. I like to score them with the tines of a fork, which gives them a pretty appearance, but leaves most of the nutritious skin on. Slice in thin slices, either on a mandolin, or with a sharp knife.
Peel the onion, if you are going to use it, and cut in half, top to bottom. Then cut across the grain to make half-round slices. Set the cucumbers and onions aside.
In a bowl large enough to hold everything, whisk together the red wine vinegar, garlic, salt, pepper, sugar and dill weed, until the salt is disolved.
Then, whisk in the olive oil until combined.
Mix in the cucumbers and onion.
Keep, covered in the refrigerator, for a couple hours and then serve as a side with just about anything.
bowl of dilly cucumber saladFor an even deeper flavor, you can keep overnight, which will wilt the cucumbers a bit and let them really soak up all the flavors of the vinaigrette.plated dilly cucumber saladYou can also double the amount of the vinaigrette, and use it to marinate boneless, skinless chicken breasts for a few hours before grilling, and then serve the salad on the side. This combination is one of our favorite summertime meals.
I hope you enjoy this salad and Happy Summer, everyone!


About

Donalyn is a long time food blogger - this is what she has to say about blogging for us: "My husband and I are blissful empty-nesters, enjoying the good life in rural Upstate NY. We grow a huge garden and are always looking for new challenges, the latest of which is brewing beer from our own home grown hops. My take on food is to use the freshest, most local food you can find and give it plenty of flavor. That is where The Great American Spice Company comes in. I've used their products for years, and I'm thrilled to be sharing some of our favorite recipes on their blog."
Donalyn's website: http://thecreeksidecook.com | View all posts by

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