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 Recipe: Cucumber Salad
Simple and refreshing, cucumber salad is the epitome of summer. Different
herbs can make it seem like a completely different salad, so don't be scared to
experiment.
| Yield |
4 servings |
| Time |
10 minutes |
| Tools |
- knife
- peeler (optional)
- medium bowl
- wooden spoon
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| Ingredients |
- 2 medium cucumbers, peeled*
- 2-4 t olive oil
- salt
- white pepper
- ½ t lemon juice or vinegar
- 1-2 t fresh dill, rosemary, or parsley, minced
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| Directions |
Slice or grate the cucumbers. (If you don't want to eat the seeds, cut the cucumbers in half lengthwise, scoop out the seeds, and slice.) Combine with salt, pepper, and just enough oil to lightly coat the cucumbers. Add vinegar and herb, taste, adjust seasonings, and serve.
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| Notes |
*Peeling the cucumbers is optional, but highly recommended if they are waxed. Adapted from Deborah Madison's Vegetarian Cooking for Everyone. |
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Laura K. Lawless
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