Today’s post is for my friend Jes, a girl with a big laugh and a good heart. We became fast friends our freshman year of college. Several road trips and lots of late-night shenanigans later, I consider her a close friend. Suddenly Jes is all grown up; she graduated from her master’s program in May, bought a house in Tulsa with her love, and starts a full-time job later this month. She chronicles her [mis]adventures in first-time home ownership at her blog, Curb Side Appeal.
Always ambitious, Jes has been tending her garden in Tulsa and has cucumbers “out the wazoo”. A couple of weeks back, she requested some cucumber recipes. I made up a Persian-inspired cucumber and dill recipe based on some salads I’ve eaten at local restaurants. This one’s for you, Jes!
Cucumber Dill SaladCourse: SaladsCuisine: Greek
This refreshing, light salad is wonderful on its own, but also great with whole wheat pita bread (or tortilla) and plain Greek yogurt. I also enjoyed it on a bed of mixed greens, with a little bit of olive oil and vinegar as dressing.
3 cucumbers, seeded and chopped
3 tomatoes, seeded and chopped
1 red onion, chopped
⅓ cup finely chopped fresh dill
3 tablespoons white wine vinegar
¼ cup olive oil
1 lime, juiced
1 teaspoon minced garlic
½ cup crumbled feta cheese
salt and pepper
- In a good sized bowl, toss all of the ingredients together. Season with salt and pepper. If you have time, cover and store in the refrigerator for a few hours to let the flavors blend.
- PREPARTION TIPS: Taste each cucumber before chopping it up! If you find one that has bitter skin, peel it before dicing. One of my three cucumbers, strangely, tasted bitter and I wish I had removed the skin on it before adding it to the rest.
- At first, I chopped the tomatoes and cucumbers into pretty big chunks, but I later found that I enjoyed the salad more when they were chopped more finely (see the cucumber salad on top of the mixed greens). I suggest chopping them into small pieces from the beginning.
- MAKE IT DAIRY FREE: Skip out on the feta.