What to do with all those garden cucumbers? Make this simple summer side dish.
The VB’s second annual garden got off to an ok start, then petered out mid-season.
The jalapenos, radishes and herbs did well, but the squash and zucchini never rallied.
We didn’t get a single one.
Even the tomatoes were scarce.
I had all but given up on my dreams of becoming a vegetable farmer when The Husband walked in yesterday with six perfect cucumbers.
I was thrilled even though I had no idea what to do with them, so I started Googling and found this recipe.
I guess it was my lucky day because I had everything I needed to make it, so I whipped up a big bowl of this freshness and served it with dinner.
If you have an abundance of cucumbers, give it a try.
WHAT YOU NEED
2 cucumbers, peeled, seeded and cut into chunks
1 cup cherry tomatoes, sliced
½ cup red onion, thinly sliced
Parsley
FOR DRESSING
½ fresh lemon
2 tbsp olive oil (use good stuff)
1 tbsp red wine vinegar
1 clove minced garlic
Salt and pepper to taste
HOW TO MAKE IT
Mix veggies in medium-sized salad bowl, top with dressing and chill in the fridge before serving.
It’s the perfect dish on a hot summer day.
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