Cucumber Salad

This summer we’re reaping a bountiful harvest from our organic vegetable garden (more about our garden here). The zucchinis and cucumbers are taking over their raised garden beds while the kale continues to grow, and the peppers are ripening two or three at a time.

As I look back on many incidences this summer that could have possibly sabotaged our harvest, I am all the more grateful. Our dog ate the first kale crop. It was obvious when she showed up at the back door with dirty paws and a dirty snout. Stacking some wood around the kale has kept her from trying that again.

Then there were insects to deal with, extreme heat and drought, and this past week our daughter told us that she had seen a rabbit darting out of the garden. It must have been Peter Rabbit’s cousin.

Despite all of this, our garden has survived, and I am finding new ways to be creative with serving these wholesome vegetables.

Zucchini is tasty sliced, brushed with olive oil and grilled in a grilling basket or pan directly on the barbecue. Another way is to sauté it on the stove in garlic and a little olive oil. It’s also delicious simmered in marinara sauce and sprinkled with parmesan cheese or mixed with bacon and corn as I did in my recipe here.

 You can blend cucumbers in a smoothie or follow my recipe for a quick, fresh cucumber salad.

Summertime is a terrific time to say, “Pass the veggies, please.”

Ingredients You’ll Need To Make Cucumber Salad

• cucumbers
• tarragon flavored vinegar
• extra-virgin olive oil
• oregano
• pepper
• dill weed
• half of an onion 

How To Make Delicious Cucumber Salad

*Free printable recipe card is available at the end of the post.

First peel your cucumbers. Then scrape a fork down the length of each cucumber and all around to make a fancy design when sliced into rounds.

Combine your vinegar and oil with oregano, pepper, dill weed and onion slices in a bowl. Add cucumber rounds and toss. Let them marinate in the delicious vinegar and oil dressing until you’re ready to serve. Yum.

Pro Tip And Recipe Notes

• After you peel your cucumbers, scrape a fork down the length of each cucumber and all around to make a fancy design when sliced into rounds.
• Use a mandoline slicer to cut the cucumbers and onions.
• You can store your cucumber salad in the fridge in a jar or air-tight container for up to 3 days. Any longer than that and the cucumbers will lose their crispness.

I love fresh vegetables straight from the garden. Don’t you? This is an easy side for a backyard barbecue or to bring to a potluck.

Enjoy your summer.

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5 from 1 vote

Cucumber salad

This is a most delicious cucumber salad. Enjoy!

Course Side Dish

Cuisine American

Keyword cucumber salad

Prep Time 10 minutes

Total Time 10 minutes

Servings 6

Calories 81kcal

Author Barbara Bianchi

Ingredients

• 2 cucumbers
• 3 tablespoons tarragon flavored vinegar
• 3 tablespoons olive oil
• 1 teaspoon oregano
• 1/8 teaspoon pepper
• 1/2 teaspoon dill weed
• 1/2 onion cut in small slices

Instructions

• Peel your cucumbers. Scrape a fork down the length of each cucumber and all around to make a fancy design when sliced.
• Combine the next 6 ingredients in a bowl and toss with the cucumber slices.

Nutrition

Calories: 81kcal | Carbohydrates: 4.7g

did you make this recipe? We want to see! Take a pic, tag @glutenfreehomestead on Instagram, and hashtag it #glutenfreehomestead

“Yea, the Lord shall give that which is good; and our land shall yield her increase.” Psalm 85:12