Growing up, I used to love a very simple cucumber salad my grandmother used to make. It was cucumbers (of course), dill, and homemade vinaigrette. She tossed all three ingredients together and what resulted was a deliciously refreshing salad, perfect for eating on hot summer days!
This past Saturday, my husband and I spent a large chunk of time in the car. It was very warm (over 80 degrees) and our windows were down most of drive. By the time we made it home, all I could think about was my grandmother's cucumber salad. I was too tired to run out and buy cucumbers, but made sure they were bold and highlighted on my grocery list for my Sunday shopping.
My salad definitely differs from my grandmother's, but the cool crisp cucumbers still transport me to my grandparents small farm, and enjoying lunch together around the table in their kitchen.
2 mini English cucumbers, roughly chopped
10-12 cherry tomatoes, quartered
1/8th of a small red onion, chopped and soaked in white balsamic vinegar
Crumble of soft goat cheese – optional
1 TBS – white balsamic vinegar
2 TBS extra virgin olive oil (I use 1TBS of Lime infused evoo, and 1TBS or plain evoo)
1 tsp honey
1 tsp Italian herbs
½ tsp red pepper flakes (use more or less depending on your personal preferences)
½ tsp garlic powder
½ tsp of pepper (again, more or less based on your preferences)
Pinch of Salt
1. Chop onion, put into a small metal bowl and just cover with white balsamic vinegar. Cover with plastic wrap and allow to marinate for at least 10 minutes.
2. Combine vinegar, extra virgin olive oil, honey, Italian herbs, red pepper flakes, garlic powder, salt, and pepper in a bowl and whisk together to make your vinaigrette. Cover with plastic wrap and place in the fridge until you are ready to use. You will only need to use half of this vinaigrette for this recipe.
3. Chop cucumbers and quarter tomatoes and combine in a medium sized glass bowl. Drain your marinating red onion and add to the cucumber/tomato mixture.
4. Re-whisk your vinaigrette and drizzle half over you salad. Toss to coat the salad in vinaigrette.
5. Chill in the fridge for at least 30 minutes before serving. Optional, crumble a little soft goat cheese over top of your salad before eating.
Happy eating, friends!