In a matter of days, the unofficial end of summer will sneak up on us and just like that, it will be gone. After one last hurrah the Labor Day barbecues will also be over, tailgating parties will replace backyard pool parties and our thoughts will turn to pumpkins, holidays and fleece jackets. Before we change out all the clothes in our closet, let’s celebrate with one last essential summer salad – the Cold Cucumber Salad (Garden-to-Table). This is one of those recipes that may not immediately strike you as essential or delicious, but I hope you will give it a chance.
This salad is made with just a few ingredients but is so crisp, cold and delicious, you don’t want to miss it.
I’m not even a big fan of dill, but I can’t resist this salad. It almost tastes like a creamy dill pickle – which may sound strange at first, but it’s so delicious!
These cucumbers represent some of the last we’ll pick from the garden this year. There are a few more still growing but no more blooms. It’s really kind-of sad. Just like that, all our fresh vegetables will be gone. I’m going to miss cucumbers this year as they have been my constant dinner companion for at least two months. These cucumbers were still warm from the sun and are as crisp as you would imagine … sniff sniff.
Cucumbers are peeled, and sliced and tossed in a bowl with red onion, vinegar and salt. After resting for about 30 minutes, the cucumbers are drained in a colander for another 30 minutes. The hands on time is minimal and the cucumbers do the rest of the work.
The creamy part includes fresh chopped dill, ground black pepper, and equal parts mayonnaise and sour cream. You don’t need a lot of dressing because the cucumbers and onions have soaked up the vinegar and are packed with flavor.
That’s it – refrigerate until ready to serve and keep your fingers crossed that you’ll get seconds before it’s all gone.
Don’t forget to Pin to your favorite salad board!
- 4 small to medium cucumbers, peeled and sliced
- ½ cup thin sliced red onion
- 1½ teaspoons kosher salt
- 1 tablespoon white vinegar
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 1 heaping tablespoon fresh dill, chopped
- Fresh ground black pepper
- Combine the peeled and sliced cucumbers with the red onion in a large glass mixing bowl. Pour the vinegar and salt over the mixture and toss to combine. Cover the bowl with plastic wrap and set aside for 30 minutes, at room temperature.
- While the cucumbers are marinating, combine the mayonnaise, sour cream, chopped dill and about ½ teaspoon fresh ground black pepper in a small bowl or measuring cup. Refrigerate until ready to use.
- Pour the cucumbers into a colander to drain. Leave for 30 minutes, tossing occasionally.
- Gently mix the cucumbers and dressing together with a spatula until combined. Cover and refrigerate until ready to serve. Garnish with fresh dish and additional black pepper if desired.
Recipe adapted from a recipe on the Food Network.
Happy Monday friends! Do you have big plans for the week? I always seem to have this long list that never goes away, but I guess thats better than being bored. With the long holiday weekend ahead do you plan a cook-out or take the extra days to go to the beach? We haven’t finalized our plans but I think it will include something on the grill. Thanks so much for stopping by!