Cool as a Cucumber

A phrase that describes me ….. when I’m cooking. Unfortunately, it’s not as appropriate in other areas of my life – my kids would be happy to give you examples. It’s safe to say I continue to be a work in progress even at 61!

On an exciting note – I had the opportunity to speak with Kim Severson, food writer for the New York Times, last week. The power of social media – she tweeted an inquiry about salvage grocery markets asking if anyone had recently been to one. Low and behold, I had at Mike’s Discount Foods in Fridley, MN and found amazing gluten free, vegan and organic deals. The resulting interview is included in this article in the food section posted online yesterday and in the NYT paper on tomorrow. I was clearly not Cool as a Cucumber as I rambled a bit when speaking with her and telling you about being quoted in the NYT. Growing up in NY and loving food, I’ve been a fan of hers for years. Oh well – at least the below recipe is cool!

This easy, beautiful cucumber recipe will keep everyone in your life cool. I hit up the St. Paul Farmer’s Market at House of Hope Church on Friday and grabbed a few of these beauties. I sliced them up with some red onion, added a quick vinaigrette and had a simple salad to eat at home or take to a picnic in less than 15 minutes. You’ll want to add this one to your repertoire this summer!

5 from 2 votes

Cucumber Salad

Servings 4 people

Prep Time 15 minutes mins

Total Time 15 minutes mins

Ingredients

Citrus Vinaigrette

• 1/4 cup olive oil
• 2 tablespoons champagne vinegar or white wine vinegar
• 1 teaspoon Dijon mustard
• 1 large lemon juiced
• 1 pinch kosher salt
• 1 pinch ground black pepper
• 1 pinch dried thyme

Cucumber Salad

• 6 small cucumbers ideally locally grown
• 2 small red onions
• 1 pinch kosher salt
• 1 pinch ground black pepper

Instructions

Make the vinaigrette

• Add the vinaigrette ingredients to small jar and give it a good shake
  

Make the cucumber salad

• Wash the cucumbers
  
• Slice them thin with a mandoline or sharp knife (I love this OXO handheld mandoline)
  
• Peel the red onions
  
• Slice them thin and separate
  
• Place the cucumber slices on your favorite plate or platter
  
• Sprinkle with the red onions, salt, pepper, thyme and drizzle with the vinaigrette and serve chilled – this one is always a hit!
  

Course: Salad, Side Dish

Cuisine: American