This cucumber salad is light and refreshing for a hot summer day. It’s a perfect side for just about anything you put on the grill. I like to serve it alongside chicken, fish or steak. It’s very easy to make and it takes only about 10-15 minutes to put together. It’s a great last minute side dish for your 4th of July get together or BBQ party. If you are wondering what dressing goes with cucumber salad, look no further. This simple dressing is light and delicious. It’s made with white wine vinegar, water, a tablespoon of sugar (or any sweetener), fresh chopped dill, salt and black pepper.
The aroma from this salad is the most deliciously fresh aroma of cucumbers, parsley, and crunchy green peppers, and it’s beyond delightful. The only thing better than the aroma is the flavor. In short, this Super Fresh Cucumber Salad is one big bowl of cold, crunchy, juicy, loveliness. Look up at the picture and you’ll feel better. This post has nothing to do with salo. I digress. Enjoy your healthy cucumbers! Cucumber and tomato salads really aren’t anything new (I even have a few variations already on the site), but sometimes I like to post the small variations on classics that I’m currently crushing on. This week when I took a look in my refrigerator and saw leftover red onion and leftover feta, I knew immediately that I needed to pick up a couple of cucumbers and tomatoes to make this Super Fresh Cucumber Salad. Here’s a nice (and easy) recipe for cucumber salad. Now all we need is a chunk of salo (just kidding, I’m not the salo type). F.y.i. salo is like a thick-cut, salt-cured bacon that you can eat with a piece of bread if you wish to clog up your arteries (that’s nurse talk). I hope I haven’t spoiled your appetite.
This is great for all my veggie harvesting friends!
Here is a Fresh Cucumber Salad Recipe that Will Stay Fresh For 2 Months
Ingredients:
7 large dills, pickling cucumbers unpeeled sliced thin
1 1/2 cup sliced onions
1 1/2 cup sliced red peppers
1-tbsp salt
1-cup white vinegar
2-cups sugar
1-tsp celery seed
1-tsp mustard seed
Directions:
Mix cucumbers, onions, peppers and salt in one bowl and set aside
Put vinegar, sugar, celery seed and mustard seed in a cooking pot and bring to a boil
Remove from heat and let cool for one hour before pouring over cucumber mixture
Pour mixture over vegetables
Put in jars and store in refrigerator
Will keep up to 2 months
Makes 2 quart jars