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
Creamy Dill #Cucumber #Salad
- 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.