Summer. Think freshly mowed grass, the nose of a crisp sauvignon blanc, the crack of a baseball bat, burgers and dogs gently sweating over a hot grill. As I was preparing for this post, doing a little slicing, a little dicing, and a little chopping, it dawned on me that there is yet another item to add to that list of all things summer: Fresh cucumber salad.
Fresh garden cukes were a rite of summer that I grew up with, sort of.
My mom made this salad very often but I opted to stay as far away as possible from cucumbers, unless of course they were in the from of my aunt’s sweet pickles.
I never quite understood the association between the smaller pickles and the vegetable my mom put into her cucumber salad.
Nor would I have ever imagined in my wildest dreams that someday I would love cucumber salad. With just a little thought, it all makes sense to me now. Cucumbers are an indelible part of summer. There’s never been a question in my mind where I stand on summer and anything associated with it; this salad has the season written all over it. Try this simple salad today, get your summer on.
Never Miss Another Platter Talk Recipe
- 2 large cucumbers, thinly sliced
- 1 sprig fresh dill, washed and finely chopped
- 2 green onions, washed and thinly sliced
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1-2 tablespoons light mayonnaise
- 1 teaspoon salt
- fresh ground pepper to taste
- 1 handful cherry tomatoes, halved and seeded (optional)
- Place cucumber slices in large colander and toss with salt. Place colander over kitchen sink and allow to drain for 30 to 60 minutes
- In small bowl, combine mayonnaise, sugar, and vinegar, mix well and set aside.
- Place drained cucumber slices in large mixing bowl. Add mayonnaise and vinegar mixture, along with remaining ingredients.
- Gently fold with large wooden spoon.
- Refrigerate for one hour before serving, covered and sealed.