Salad

Cucumber Dill Salad

img_4041Summer salads are something to wait for all year long, but when the summer weather starts to appear there is still some lag time for garden ripened tomatoes to arrive at roadside stands and farmers’ market.  My solution?  Cherry tomatoes mixed in with hot house cucumbers, thinly sliced red onions, feta cheese and dill. This is a great holding dish until the long-awaited tomatoes arrive.

Ingredients 

  • 3 hot house cucumbers, seeded induct into half moons about 1/2 thick
  • 1 pint each of yellow and red cherry tomatoes
  • 1 cup (or to your preference) crumbled feta cheese that was kept in brine
  • 1 large red onion, sliced thinly and marinated in red wine vinegar for an hour
  • 1/2 to 1 cup fresh dill, finely chopped
  • Sherry wine vinegar
  • Extra virgin olive oil
  • Kosher salt and freshly ground black pepper

Making It

  • Toss the ingredients with a 1/2 cup of olive oil and 1/4 sherry wine vinegar that has been whisked together with the salt and pepper (you can add more vinegar of you want more of a kick to it)

6 comments on “Cucumber Dill Salad

  1. mistimaan

    Nice recipe

    Like

  2. Pingback: After Work Barbeque – Cooking Conveniently and with Purpose

  3. Pingback: Gigantic Mustard Parmasean Breadcrumbs – Cooking Conveniently and with Purpose

  4. Pingback: Lamb Hummus Bruschetta – Cooking Conveniently and with Purpose #LPBcooks

  5. Pingback: Halloween Menu – Cooking Conveniently and with Purpose #LPBcooks

  6. Pingback: The Lunch Salad – Cooking Conveniently and with Purpose #LPBcooks

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: