As promised, I put less than 2 months between blog posts! Win.
Aren’t you just loving all the summer vegetables that are in season? We have sweet corn a few times a week, and people from work have been bringing in arm-fulls of extra vegetables from their gardens.
I love a good side salad, but sometimes I want to make something just a bit different as a side dish. My mom makes some mean marinated veggies with Good Seasonings Italian dressing mix, but for some reason I can’t seem to replicate it. This recipe is just a bit different, and it’s quick to pull everything together with stuff you have on hand.
I used cherry tomatoes, cucumbers, and kalamata olives to put a Greek twist on it. (It really, seriously needed some feta.) I’ve made it with just cucumbers before, and that’s great too. You could make an italian version with some fresh basil and a little mozzarella, and I’ve heard just cucumbers with fresh cilantro is good as well. This is a recipe you can change to fit whatever you’re making it with.
Plus, no cooking. Just whip this up and let it sit overnight or for a few hours and it’s good to go!
Quick and Cool Cucumber Salad
2 cucumbers, peeled and sliced or chopped
1 1/2 cups chopped cherry tomatoes
1/4 cup apple cider vinegar
1 tbsp chopped fresh dill
1 tsp honey
1 tsp lemon juice
Salt and pepper to taste
Mix all ingredients, and toss to coat. Can be served immediately, but is best if it has time to marinate. Serve chilled. Adapted from Bethenny Frankel’s SkinnyGirl recipe at http://www.bethenny.com
Hope you enjoy it! What have you been doing with all the summer fruits and veggies?