How do you elevate a simple cucumber salad to something special? Simply decoratively score the skin on the cucumber and dress it with good quality olive oil and balasamic dressing.
I love the freshness of a cold, crispy salad on hot summer nights and when the vegetables are fresh from the produce stand, they practically beg to be left alone. I wanted something pretty to go with my Orange Salmon recently, so I pulled the zester out of the kitchen drawer and ran it down the length of the cucumber all the way around until I had this beautiful striped effect. Then, I cut it into quarters lengthwise and removed the seeds and cut into bite sized pieces. I complimented the cucumber with fresh grape tomatoes, yellow peppers and green onions. A bottle of 25 year old balsamic vinegar that I recently picked up was begging to be used and this was the perfect opportunity. A little salt & pepper and wha-la! Salad!
Easy Cucumber Salad
- 1 large cucumber, skin scored with zester, quartered, seeded and cut into bite sized pieces
- 1 yellow bell pepper, cored, seeeded and cut into bite sized pieces
- 1 pint ripe grape tomatoes, cut in half
- 3 -4 green onions, white and green parts chopped
- 3 tablespoons good quality balsamic vinegar
- 1/4 cup good quality virgin olive oil
- Salt & pepper to taste
This recipe can be sized up or down to suit your needs. You might also consider adding a bit of crumbled feta cheese for a little something extra. Mix vegetables together in medium bowl. In small bowl, whisk olive oil into vinegar. NOTE: I like a rich vinaigrette, so reduce the amount of vinegar if it is too strong for your taste. Add dressing to vegetables & then salt & pepper to taste.