Salads

One of the pleasurable successes of our garden this summer has been the English or “hot house” cucumbers. They’re long and thin with few seeds compared to the standard waxy cucumbers and are usually seen in stores wrapped in plastic. This helps to retain their moisture. In my opinion, they are more delicate and meaty than the thicker cucumbers and are my choice for this salad but any variety works with this recipe.

This seasonal salad is our family’s favorite and takes garden fresh cukes mixed with a few flavorful ingredients to make the perfect chilled accompaniment to what’s cooking on the grill.

Summer Cucumber Salad

Serves 6

2 – English cucumbers, peeled and thinly sliced
1 c. Seasoned rice vinegar
1/2 Sweet white onion, thinly sliced
Sesame seeds (optional)

Peel and thinly slice the cucumbers. Thinly slice half an onion.

In a mixing bowl combine the cucumbers, onions and vinegar.

Cover and place in the refrigerator stirring occasionally until thoroughly chilled.

Sprinkle with sesame seeds before serving.

* Amounts are approximate, increase or decrease any ingredients according to taste.

Tips:

If the garden variety of cucumbers has stayed on the vine too long and is over grown, the seeds may be tough. If you prefer not to have the seeds in your salad, slice the cucumbers in half length-wise and scoop out the seeds by running the tip of the spoon down the center.
You can find seasoned rice vinegar in the Asian section of the market.
The difference between seasoned rice vinegar and non-seasoned is a slightly sweet flavor that the seasoned vinegar has.
If using vinegar full strength is too strong for your taste, it can be cut with a bit of water or mild-flavored oil such as canola.
Do you prefer your cucumbers crisp or soft? A shorter time marinating in the vinegar will produce a crispier salad. A longer time, will produce softer cukes and onions.