Sunday, June 28, 2009

Cucumber and Red Onion Salad

I could eat a cucumber salad every day (and at the rate my cucumber plants are growing in my garden this year, I might have to). I've just discovered my newest favorite--it doesn't have sugar in it, but the result is faintly sweet--maybe it's the cucumbers' sweetness coming through. Anyway, try it for your next luncheon or when you need a little something extra with dinner. As with most cucumber salads, it can be made a few hours ahead. For other cucumber salads, check the salads index.

Recipe from The Nourishing Gourmet

3 large cucumbers, peeled, seeded, and cut into 1/2 inch pieces on a diagonal.
1/2 to 1 red onion, peeled and thinly sliced
1 teaspoon celery seed
4 tablespoons extra virgin olive oil
3 tablespoons white wine vinegar (you could also use lemon juice, champagne vinegar, or apple cider vinegar)
1 teaspoon Dijon style mustard
1 teaspoon sea salt
2-3 garlic cloves, finely minced or put through a garlic press

1-In a medium size bowl combine your cucumber and red onion slices.

2- In a small bowl combine the rest of the ingredients. Pour over cucumber and onion mixture and toss to coat. Chill for a few hours for flavors to meld. Mix right before serving and enjoy.

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