One of my favorite summer vegetables are cucumbers, and they are so simple to transform into a delicious salad that serves well as a quick lunch or a great side dish for anything off the grill.
Right now in the Franklin Farmer’s Market, there are cucumbers all over the place. From English to Garden varieties, large and small, thick or thin skinned, there are plenty of choices.
Now is the perfect time to enjoy them at their peak. As the summer grows on, sometimes the cucumbers have a tendency to become bitter. When you try this recipe, make sure your cucumbers are nice and cold when you start, and if not using right away, hold in the fridge until serving. Either way, make this at the last possible moment for the best result, that’s the main reason to keep it simple here. Also, a nice dollop of yogurt or ricotta would do well on top, as well as some fresh dill or mint if you have a few sprigs on hand.
Summer Cucumber Salad
- 2 large Garden cucumbers (organic from Delvin Farms)
- 1 small red onion with the green tops
- 1 small clove of garlic, finely grated (a Microplane works well for this)
- 2 tsp. White balsamic vinegar
- 1 tsp. Sugar
- 1 tbsp. Olive oil
- ½ tsp. sea salt
- Fresh black pepper
Peel the cucumbers but leave a few green strips of skin, then slice as thin as possible and reserve in a mixing bowl. Cut the tops off the red onion and set aside. Half the onion and slice as thin as possible, as well as a few of the green onion tops and add them to the bowl. Add the remaining ingredients to the cucumbers on onions and toss thoroughly. Divide into little chilled bowls and serve. Enjoy!
Michael R. Martin, South Fork Catering Co.