Cucumber Salad Trio
These three refreshing versions of simple cucumber salad can be made in advance to serve at your next cookout, potluck, or picnic. Inexpensive but nourishing, and filled with summery flavor, these cucumber salads are the perfect way to celebrate the lazy, easy days of summer.
3 cups thinly sliced cucumbers
1/2 cup thinly sliced onion (Vidalia are nice)
1. Put the cucumbers and onion in a bowl and sprinkle with 1 teaspoon salt. Allow to stand 1 hour, then drain off liquid.
2. In a saucepan, place:
1/3 cup organic sugar
1/4 cup organic apple cider vinegar
1/2 teaspoon celery seed
3. Bring to a boil and cook until sugar is dissolved. Pour this dressing over the drained cucumbers and onions, cover, and chill in fridge several hours, oor overnight. This salad will keep for several days.
1. In a bowl, mix:
2 tablespoons extra-virgin olive oil
1/2 teaspoon seasalt
1 tablespoon organic sugar
2. Add to cucumbers and onions and toss to mix.
1. Place cucumbers and onions in a bowl and sprinkle with 1 teaspoon salt. Allow to stand for 1 hour, then drain off liquid.
Add to the cucumbers and onions:
3/4 cup plain yogurt
1 tablespoon chopped fresh mint or dill weed
Each version serves 4.
Inspired by Simply in Season, by Mary Beth Lind and Cathleen Hockman-Wert (Herald Press, 2005).