Cucumber salad recipe

July 25, 6:23 PMFredericksburg Food ExaminerTrevy Thomas

Previous Next

2 comments Print Email RSS Subscribe

Subscribe

Get alerts when there is a new article from the Fredericksburg Food Examiner. Read Examiner.com's terms of use.

Email Address   Include other special offers from Examiner.com Terms of Use

Cucumber salad with olives, radish & basil. Photo: Trevy Thomas

It's the time of year when cucumbers start flooding gardens and markets, challenging cooks to find creative uses. While there's nothing new about a cucumber salad, this one adds a couple of unusual ingredients. It's just enough to upgrade the traditional cucumber salad, but still retains the flavor that has made it a popular side dish for many years. Great to serve with grilled meat or fish, this fat-free salad will keep the cook out of a hot kitchen. Enjoy summer while it's here.

Cucumber Salad Recipe

2 large garden-fresh cucumbers (no wax), sliced
1 medium white onion, thinly sliced
6 radishes, thinly sliced
1/2 cup pitted Kalamata olives, halved
1 large handful fresh basil leaves, chopped
Salt & pepper to taste
1/4 cup vinegar (balsamic or apple cider)
1 teaspoon sugar

In a medium bowl, toss together cucumbers, onion, radishes and olives. Top with basil, then season with salt and pepper. Mix vinegar and sugar together in a cup and pour over salad. Toss to coat, cover and refrigerate at least one hour and up to overnight. Serve cold.
 

For more info: 

Cucumbers abound at local farmers markets.

Try cucumbers in a sushi salad recipe.