I stumbled up this non-recipe cucumber salad recipe this week and I know it will be a repeat side dish as we wrap up summer.
Who doesn’t love a dish that comes together out of what’s in your pantry and fridge? Admittedly, I’ve been a bit of a cucumber hoarder lately. Persian cucumbers to be specific. I love the crunch of these baby cukes and how easy they are to throw into a salad or pair with hummus for an afternoon snack.
This non-recipe recipe came together the other night when I was looking in the fridge to see how we could add a veggie to our dinner. We were out of greens so we couldn’t have a salad but all the ingredients for a flavorful vinaigrette were in the pantry and cucumbers we had in spades. In no time at all, this dish was on the table with James’ grill steak. He doesn’t share my enthusiasm for vegetables but he gave this dish his seal of approval and requested a repeat — high praise from a carnivore 😂.
An Easy, Refreshing Cucumber Salad Recipe
Ingredients:
- Cucumbers (I used about 4-5 Persian cucumbers)
- 1/4 cup red wine vinegar
- 1/4 cup EVOO
- 1 tablespoon dill (I love Wegman’s fresh dill squeeze tube, found in their produce section next to herbs)
- Drizzle of honey
- Salt and pepper to taste
Directions:
- Slice up the cucumber and peel if you’d like. I personally like to keep the peel and I sliced the cucumber into coins and then cut in half. Put sliced cucumber in a bowl.
- Add the rest of the ingredients to the same bowl and toss to thoroughly mix. Cover with a lid or plastic wrap and let chill in the fridge for about 30 minutes.
This salad is best enjoyed cold straight from the fridge. It also tastes just as delicious and crunchy the next day. So good as a side dish for dinner or a late summer gathering since it’s easy to make this in a big batch.
