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.
Cucumber salad
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
“Yea, the Lord shall give that which is good; and our land shall yield her increase.” Psalm 85:12
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Francene Stanley says
August 19, 2013 at 1:17 pmThe cucumber salad looks succulent. As for the zucchini ( which we call courgette here in England), my husband coats it in tempura batter and fries it. Delicious.
Barbara says
August 19, 2013 at 5:01 pmHi Francene,
Yes, I have heard the name courgette! Thanks for the tempura suggestion. Gluten free folks can use gluten free all purpose flour. Sounds yummy, I’ll try this.
Have you ever tried fried courgette blossoms?
Rachel Lavern says
August 19, 2013 at 1:33 pmI will have to try the cucumber salad recipe as it sounds yummy. Zucchini does not get to pass my lips though 🙂
Rachel recently posted The 16 Habits of Highly Unsuccessful People
Barbara says
August 19, 2013 at 5:04 pmHa Ha Well, I hope you enjoy the cucumber salad.
Wendy Baudín, Self-Love Sherpa and Wisdom Guide says
August 20, 2013 at 5:47 pmLove this recipe and your blog so much, I posted your page to my Pinterest. Thank you for such healthy ways to eat. Your garden sounds awesome.
I am from UBC, so nice to meet you. Come and visit me some time http://wendy643.wordpress.com/
Namaste with Unity “Love” Consciousness,
Wendy Baudín
Self-Love Sherpa and Wisdom Guide
http://www.wendybaudin.com/home
Barbara says
August 20, 2013 at 8:59 pmHi Wendy,
Thanks so much for sharing this on pinterest!
NancyWoodcock says
August 31, 2013 at 9:28 pmYes, cooking the zucchini flower was one thing I learned while living in Italy. They took,it dipped it in egg then in flour , dip in olive oil and wa la, crispy and tasty optional, grate Parmesan cheese on top!
I’ve also,done my cucumbers from my garden this year with Greek plain yogurt, dill, mint, mad cumin put a small amt of apple cider vinegar, love your recipes Barb , keep,them coming!
Barbara says
September 17, 2013 at 11:24 pmThanks. Love your recipes, too.