This is the simplest of salads and a perfect way to usher in the summer that suddenly seems to be in a big hurry to arrive here in Central California. Cucumbers have always been one of my favorite vegetables, so when I saw some beautiful, young Armenian cucumbers at the farmer’s market on Saturday, I couldn’t resist picking up a couple. This simple cucumber side dish would be a perfect accompaniment to grilled meat or fish, but I usually eat it as an afternoon snack.
Sweet and Spicy Dilled Cucumber Salad
1/4 cup rice vinegar
1 tablespoon sugar
pinch of crushed red pepper (to taste)
pinch of salt (to taste)
2 tablespoons chopped fresh dill
2 medium cucumbers (peeled if desired), thinly sliced
Whisk together vinegar, sugar, crushed red pepper, and salt until the sugar is dissolved; whisk in chopped fresh dill. Place sliced cucumbers in a bowl and pour dressing over them. Toss well with a spoon until all of the slices are coated with dressing. Cover and refrigerate for at least 30 minutes; stir once or twice while it is marinating. The salad can also be made ahead and refrigerated overnight.
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