Cool as a Cucumber Salad
The best way to enjoy this refreshing summer salad is to use vegetables straight out of your garden or from your local Farmers Market. The salad tastes great as soon as you make it, but the flavors will be enhanced after letting it marinate in the refrigerator for a few hours. Serve Cool as a Cucumber Salad as a side dish for lunch or dinner.
- 2 cups sliced cucumber, peeled peeled
- 2 cups halved cherry tomatoes
- 1/2 cup thinly-sliced red onion, sliced pole-to-pole see Recipe Notes
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon dried dill
- 1/2 teaspoon salt
Place cucumbers, tomatoes, and onions in a 1-quart ceramic dish. Pour olive oil over all, and stir well to combine. Add dill and salt, and stir again.
Cover, and marinate 2 hours in refrigerator. Serve cold.
Yield: 8 servings (serving size: 1/2 cup)
- To slice an onion pole to pole, or into half rings, think of the onion as a globe. Trim root end (South Pole) and stem end (North Pole). Peel off outer layers. Cut onion in half from North Pole to South Pole, making a series of slices perpendicular to the equator of the onion.