What to do with all those cukes

We had a couple get-togethers in a row this past weekend, and I used up almost all my backlog of cucumbers!

Cucumber water, cucumber kefir, and cucumber-basil-feta salad.

This was probably the best cucumber salad I’ve made yet this summer. So crisp, tart, and refreshing and above all, simple! I’d like to share it with y’all, but keep in mind I’m more of a dab-of-this-dab-of-that kind of cook, so amounts are approximate.

– cucumbers – about 2lb or as much salad as you like.
– 1/4 red onion, sliced thin
– 1/3 cup crumbled feta cheese, or as much as you enjoy
– small handful basil leaves, julienned
– 1/4 cup apple cider vinegar
– 1/2 teaspoon coarse kosher salt, or to taste

Peel the cukes & slice off the ends. Remove seeds from larger cukes (a teaspoon works well), and chop up the cucumber however you like. (I sliced ours in half and then in thick pieces.) Add everything together and toss well; put in the fridge for at least an hour and then toss again and serve. If you can’t serve it yet, remember to toss it about once an hour to make sure the dressing stays well distributed. Eat this within 4 hours or it will start getting mushy.

2 Responses to “What to do with all those cukes”

  1. Heidi Says:

    sounds yummy

  2. amy Says:

    sounds delicious! looooooooove feta cheese!!!:grin:

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