Our cucumber vines are producing in abundance. Maybe excessive abundance. But who’s judging?! Besides, it’s not really a bad thing. Unless you run out of recipes….
Cucumbers are a bit prickly (really, actually!) since you can only eat them fresh, marinated(which is another name for pickled..), or pickled. Among the pickle recipes you have a bit of variation, but they mostly taste similar.
You can’t freeze cucumbers like you can tomatoes. You wouldn’t want to fry them like you can okra. You shouldn’t turn them into bread like you would zucchini or pumpkin. There are just really only a handful of recipes for cucumbers. Ugh!
In my last post, I shared my very favorite refrigerator pickle recipe. Without a doubt, this is the most consumed condiment in my refrigerator. (It’s also the most available condiment in both of my refrigerators! We have gallons of these pickles!!)
Today, I have another delicious cucumber recipe that takes a bit less time than a pickle, and uses a few extra ingredients…
Marinated Cucumber Salad
I know I’m not reinventing the wheel here, but this simple, well-used recipe has certainly stood the test of time. In fact, I am going to whip up a quick batch of this as a side for tonight’s dinner!
All you need…
A bountiful basket of fresh veggies: cucumbers, tomatoes, red onion and plenty of fresh herbs! I have basil and oregano on the cutting board, but whatever you have in your garden should work. Mix and match (and be sure to let me know what combo you loved!)
Chop the veggies and place in a large serving bowl.
In a small mixing bowl, mix together olive oil, vinegar of your choice, chopped fresh herbs and salt. Pour mixture over the veggies and allow to marinate in the refrigerator for at least 2 hours.
Before serving, taste the dish to make sure the salt ratio seems right. Add pepper, if you like. And, enjoy!!
