Summer Cucumber Salad Recipe
Use garden-fresh cucumbers to make a refreshing summer salad.
Cucumbers may not have the summer superstar status of tomatoes, watermelon or corn, but this favorite crop of home gardeners has a versatility and fresh flavor we wouldn’t want to do without. Paired with garden tomatoes, red onions and fresh parsley, this easy-to-make summer salad will be a surefire hit at your next picnic.
What you’ll need: 2 pounds cucumbers / ½ pound tomatoes / 1 medium red onion / ¼ cup flat leaf parsley / 1/3 cup red wine vinegar / 1/3 cup olive oil / 2 tablespoons sugar / 1/2 teaspoon salt
Even after the pickles have been put up, many of us still enjoy a glorious surplus of this garden favorite. Wash cucumbers, then use a sharp knife or mandoline to thinly slice and place in a large bowl.
Add Red Onion
Peel and thinly slice a medium red onion and add to cucumbers. While red onions have a distinctive flavor that plays very well with fresh cucumbers, any mild or sweet onion may be substituted.
Any variety of tomato will work in this recipe, from cherry tomatoes to the beefiest beefsteak. Halve or quarter larger tomatoes, slice into thick cuts and add to bowl. Cherry or grape tomatoes should he halved so they can more readily absorb the sweet-tart flavor of the vinaigrette.
Flat leaf parsley is plentiful in our herb garden and brings terrific, mellow flavor to this salad. Dill or even mint may be substituted for a more aggressive flavor profile. Add a quarter cup of your favorite.
Combine ⅓ cup red wine vinegar, 2 tablespoons sugar and ½ teaspoon salt in a small bowl. Slowly whisk in olive oil to build vinaigrette.
Pour Vinaigrette Over Salad
Pour vinaigrette over cucumber mix.
Gently toss salad in bowl to mix ingredients and fully coat with vinaigrette.
Cover and Refrigerate
Use plastic wrap to cover bowl and place in refrigerator for at least 30 minutes before serving to allow flavors to merge. Serve cold or at room temperature. This easy summer salad takes just a few minutes to prepare and is a great way to make use of the most bountiful garden vegetables.