Kendra and Eduardo are visiting for a few days before they head back to grad school and Kendra made us a cucumber salad for our lunch. I ate it with a smile, despite my disdain of raw onions soaked in vinegar. Kendra loves sour things and worked in a Korean restaurant when she and her husband first got to Penn State. I’m sure she relished the kimchi. Once was enough for me, a lunch in the Korean section of mid-town Manhattan.
This is a quick go to recipe when the cucumbers are bending the vines with their weight and you can’t pick them fast enough. With all the rain this summer, one can’t keep up!
Kendra's Cucumber Salad
Prep time
Total time
Recipe By: Sheila McDuffie
Serves: 4 to 8 servings
Ingredients
- 3 cucumbers, peeled and thinly sliced
- 2 red torpedo onions or shallots, thinly sliced
- 2 tablespoons finely chopped garlic chives
- 4 tablespoons champagne or white wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- Garlic chive flowers to garnish
Instructions
- Combine all of the ingredients in a medium-size mixing bowl. Refrigerate for 30 minutes to allow the herbs and onions to mellow.
- Serve cold, garnished with garlic chive flowers.
Dill, fennel, regular chives, or parsley would be wonderful stand-ins for the garlic chives. I would add a smidgen of honey to soften the vinegar. But that’s me.
– Sheila
