It was just too hot last night to eat anything that didn’t come out of the refrigerator. Although I love this intense heat, I knew that I would have no appetite after cooking over the stove for a couple of hours. Turning to the reliability of my favorite salads, we had a vibrantly colored meal that summoned cooling effects and fits of laughter.
Paired with Nora’s Quinoa Salad and Curry Chicken Salad, this Cucumber Salad was a perfect accompaniment. As a kid, sliced cucumbers marinated in Newman’s Own Olive Oil and Vinegar Dressing was a favorite. You see, I adore vinegar and it’s versatility. Whether it’s drizzled over french fries or used in a marinade..it always saves the day.
This Cucumber Salad had a dash of vinegar and dill, adding a light and subtle flavor that only enhances the spunkiness of this crisp vegetable.
Cucumber Dill Salad adapted from Simply Recipes
Ingedients
1 Large Cucumber ( I got a jumbo European or “burp-less” cucumber…..it was great!) sliced and quarted
2 Tablespoons finely chopped Dill
2 Tablespoons Brown Rice Vinegar
1 Tablespoon Red Wine Vinegar
A dash of Salt to Taste
Directions
Combine….chill….chow down.
All photos were taken by the salad loving man Evan Lentz. I think I owe him a grilled steak by now.
Sarah
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