(no lettuce needed)
Any quantity (in proportions you like)
CHOP and put together in a large bowl:
Cucumbers
Tomatoes
Onions (any kind)
Sweet Peppers
Salt & Pepper
Oregano
Olive Oil
Feta Cheese
Olives (optional)
Sprinkle with salt and pepper and lots of oregano (fresh is best). Drizzle olive oil on top (not too much) and mix with your hands or forks, squeezing the tomatoes and cucumbers to release their juices. Crumble feta cheese and olives (optional) into the vegetables and mix thoroughly. Serve room temperature or chilled.
From Leslie Haslam
Showing posts with label Cucumbers. Show all posts
Showing posts with label Cucumbers. Show all posts
Cucumber and Cherry Tomato Salad
Makes 6 servings
1/4 cup freshly squeezed lemon juice
2 Tbsp finely chopped basil leaves
Kosher salt
Freshly ground black pepper
1/4 cup olive oil
1/4 cup extra virgin olive oil
2 large cucumbers
3 lemon cucumbers, or 1 additional large cucumber
4 ounces lettuce, (about 1 medium head), leaves separated, washed and dried
2 pints cherry tomatoes, washed and quartered
1/2 cup cilantro leaves
1/2 cup flat-leaf parsley
Combine the lemon juice and basil in a large bowl. Season with salt and pepper and whisk in both olive oils.
Peel the large cucumbers and halve lengthwise. Cut the lemon cucumbers in half. With a teaspoon, scoop out and discard the seeds from all the cucumbers. Cut the cucumbers into 1/4-inch half-rounds.
Toss the lettuce leaves with one-third of the lemon dressing, and arrange on 6 chilled plates.
In the same bowl you used to season the lettuce, combine the tomatoes, cucumbers, cilantro and parsley. Add the rest of the dressing and toss gently. Spoon the cucumbers and tomatoes on top of the lettuce and serve.
From The Arrows Cookbook
1/4 cup freshly squeezed lemon juice
2 Tbsp finely chopped basil leaves
Kosher salt
Freshly ground black pepper
1/4 cup olive oil
1/4 cup extra virgin olive oil
2 large cucumbers
3 lemon cucumbers, or 1 additional large cucumber
4 ounces lettuce, (about 1 medium head), leaves separated, washed and dried
2 pints cherry tomatoes, washed and quartered
1/2 cup cilantro leaves
1/2 cup flat-leaf parsley
Combine the lemon juice and basil in a large bowl. Season with salt and pepper and whisk in both olive oils.
Peel the large cucumbers and halve lengthwise. Cut the lemon cucumbers in half. With a teaspoon, scoop out and discard the seeds from all the cucumbers. Cut the cucumbers into 1/4-inch half-rounds.
Toss the lettuce leaves with one-third of the lemon dressing, and arrange on 6 chilled plates.
In the same bowl you used to season the lettuce, combine the tomatoes, cucumbers, cilantro and parsley. Add the rest of the dressing and toss gently. Spoon the cucumbers and tomatoes on top of the lettuce and serve.
From The Arrows Cookbook
Cucumber Yoghurt Dip (Tzatziki)
Makes 2 cups
1 large cucumber, peeled, seeded and finely chopped
1 tsp sea salt
1 cup plain whole yoghurt
2 cloves garlic, crushed
1 Tbsp fresh mint, finely chopped
1 Tbsp fresh parsley, finely chopped
1 Tbsp lemon juice
1/4 tsp black pepper
Pinch of cayenne pepper
Salt chopped cucumber and let stand in a colander for about 1 hour. Mix other ingredients together and stir in cucumber.
Nourishing Traditions by Sally Fallon
1 large cucumber, peeled, seeded and finely chopped
1 tsp sea salt
1 cup plain whole yoghurt
2 cloves garlic, crushed
1 Tbsp fresh mint, finely chopped
1 Tbsp fresh parsley, finely chopped
1 Tbsp lemon juice
1/4 tsp black pepper
Pinch of cayenne pepper
Salt chopped cucumber and let stand in a colander for about 1 hour. Mix other ingredients together and stir in cucumber.
Nourishing Traditions by Sally Fallon
Sweet Cucumber Salad
2 cucumbers, thinly sliced
Dressing:
1/8 cup rice wine vinegar
1/4 cup olive oil
1 Tbsp sugar
1 Tbsp soy sauce
Fresh ground pepper (to taste)
Fresh chopped dill (as garnish)
Place sliced cucumbers in a bowl. Add in vinegar, oil, sugar, soy sauce and pepper. Stir thoroughly to coat cucumbers. Garnish with dill. Allow the salad to marinate an hour or more before serving. (The author recommends this salad with sushi or other Asian fare.)
From The Cook’s Garden website
Dressing:
1/8 cup rice wine vinegar
1/4 cup olive oil
1 Tbsp sugar
1 Tbsp soy sauce
Fresh ground pepper (to taste)
Fresh chopped dill (as garnish)
Place sliced cucumbers in a bowl. Add in vinegar, oil, sugar, soy sauce and pepper. Stir thoroughly to coat cucumbers. Garnish with dill. Allow the salad to marinate an hour or more before serving. (The author recommends this salad with sushi or other Asian fare.)
From The Cook’s Garden website
Marinated Cucumber Tomato Salad
Makes 6-8 servings
2 cucumbers, peeled & sliced into rounds
4 tomatoes, sliced into rounds
1/3 cup thinly sliced onion
1/2 cup olive oil
1/4 cup red wine vinegar
1 Tbsp sugar
Salt and pepper
1 Tbsp slivered fresh basil strips
1 Tbsp chopped parsley
Arrange cucumbers, tomatoes, and onions in a shallow serving dish. Mix oil, vinegar, and sugar in a small bowl and pour over vegetables. Season well with salt and pepper. Cover and let marinate for at least 1 hour and up to 4 hours. Sprinkle with herbs just before serving.
(The leftover marinade makes a good dressing for salad greens).
From Asparagus to Zucchini
2 cucumbers, peeled & sliced into rounds
4 tomatoes, sliced into rounds
1/3 cup thinly sliced onion
1/2 cup olive oil
1/4 cup red wine vinegar
1 Tbsp sugar
Salt and pepper
1 Tbsp slivered fresh basil strips
1 Tbsp chopped parsley
Arrange cucumbers, tomatoes, and onions in a shallow serving dish. Mix oil, vinegar, and sugar in a small bowl and pour over vegetables. Season well with salt and pepper. Cover and let marinate for at least 1 hour and up to 4 hours. Sprinkle with herbs just before serving.
(The leftover marinade makes a good dressing for salad greens).
From Asparagus to Zucchini
Cucumber and Pepper Relish
1 or 2 (about 3/4 lb) dark green cucumbers
1 small sweet pepper, any variety, very finely diced
3 scallions, including an inch of the greens, thinly sliced
2 Tbsp chopped dill
1 Tbsp chopped lovage or cilantro
1 1/2 Tbsp rice wine vinegar
Sea salt and freshly ground white pepper
Score the cucumbers with the tines of a fork or a citrus zester. Cut them lengthwise into quarters, slice off the seeds, then chop the flesh into small pieces. Toss with the remaining ingredients. Taste for salt and adjust the level of acidity if needed. Let stand for 30 minutes if time allows. Use within a day or 2.
“If you like a bite, include a teaspoon of minced hot chile.
Spoon this relish over pulled string cheese, fresh cheese curds, or grilled fish.”
From Local Flavors by Deborah Madison
1 small sweet pepper, any variety, very finely diced
3 scallions, including an inch of the greens, thinly sliced
2 Tbsp chopped dill
1 Tbsp chopped lovage or cilantro
1 1/2 Tbsp rice wine vinegar
Sea salt and freshly ground white pepper
Score the cucumbers with the tines of a fork or a citrus zester. Cut them lengthwise into quarters, slice off the seeds, then chop the flesh into small pieces. Toss with the remaining ingredients. Taste for salt and adjust the level of acidity if needed. Let stand for 30 minutes if time allows. Use within a day or 2.
“If you like a bite, include a teaspoon of minced hot chile.
Spoon this relish over pulled string cheese, fresh cheese curds, or grilled fish.”
From Local Flavors by Deborah Madison
Refrigerator Pickles
2 cups distilled white vinegar
1 cup sugar
1/4 cup kosher or pickling salt
8-10 medium cucumbers, sliced 1/8” thick
1 large white onion, thinly sliced
2 - 4 cloves garlic, thinly sliced
1/2 green bell pepper, sliced into 1/8” strips
2 Tbsp dill seed
1 tsp mustard seed
1 tsp whole peppercorns
1/2 tsp celery seed
Prepare 1 half-gallon or 2 quart canning jars and lids
Whisk together the vinegar, sugar, and salt in a medium bowl to dissolve sugar. Set aside.
Layer the cucumbers, peppers, onions, garlic and spices in the jar(s). Pour in the vinegar mixture. It will not cover the vegetables at first but will as they release liquid as they cure. Cap the jar(s) tightly and put in the refrigerator for 1 week, turning the jar upside down and shaking a bit once a day to keep the ingredients mixed.
Serve after 1 week or continue to store in the refrigerator for up to 3 months.
Adapted from The Gardeners’ Community Cookbook
1 cup sugar
1/4 cup kosher or pickling salt
8-10 medium cucumbers, sliced 1/8” thick
1 large white onion, thinly sliced
2 - 4 cloves garlic, thinly sliced
1/2 green bell pepper, sliced into 1/8” strips
2 Tbsp dill seed
1 tsp mustard seed
1 tsp whole peppercorns
1/2 tsp celery seed
Prepare 1 half-gallon or 2 quart canning jars and lids
Whisk together the vinegar, sugar, and salt in a medium bowl to dissolve sugar. Set aside.
Layer the cucumbers, peppers, onions, garlic and spices in the jar(s). Pour in the vinegar mixture. It will not cover the vegetables at first but will as they release liquid as they cure. Cap the jar(s) tightly and put in the refrigerator for 1 week, turning the jar upside down and shaking a bit once a day to keep the ingredients mixed.
Serve after 1 week or continue to store in the refrigerator for up to 3 months.
Adapted from The Gardeners’ Community Cookbook
Short-Term Cucumber Onion Pickles
2/3 cup white wine or apple cider vinegar
1/3 cup sugar
pinch salt
2 shiny fresh red or white onions
2 cups thinly sliced cucumbers, peeled
a few dill sprigs
1 tsp mixed whole peppercorns
3 Tbsp olive oil
Mix the vinegar, sugar, and salt and set aside, stirring occasionally until the sugar is dissolved. Thinly slice the onions into rounds, then toss them with the cucumbers, dill, and peppercorns in a noncorrosive bowl. Add the oil to the vinegar, stir well, then pour over the vegetables. Toss well, then cover and refrigerate. It’s best if the pickles can sit for a day before being used.
Local Flavors by Deborah Madison
1/3 cup sugar
pinch salt
2 shiny fresh red or white onions
2 cups thinly sliced cucumbers, peeled
a few dill sprigs
1 tsp mixed whole peppercorns
3 Tbsp olive oil
Mix the vinegar, sugar, and salt and set aside, stirring occasionally until the sugar is dissolved. Thinly slice the onions into rounds, then toss them with the cucumbers, dill, and peppercorns in a noncorrosive bowl. Add the oil to the vinegar, stir well, then pour over the vegetables. Toss well, then cover and refrigerate. It’s best if the pickles can sit for a day before being used.
Local Flavors by Deborah Madison
‘Lemon’ Cucumber Sandwiches
(These yellow round cucumbers are perfect for slicing for sandwiches!)
1 oz. cream cheese
1 Tbs. sour cream
1 1/2 tsp. chives, chopped
Salt and pepper to taste
4 slices sandwich bread
1 ‘Lemon’ cucumber, peeled and sliced thin
Mix together first 4 ingredients and spread evenly on 2 slices of bread. Top with cucumbers, and remaining 2 slices of bread.
From www.epicurious.com
1 oz. cream cheese
1 Tbs. sour cream
1 1/2 tsp. chives, chopped
Salt and pepper to taste
4 slices sandwich bread
1 ‘Lemon’ cucumber, peeled and sliced thin
Mix together first 4 ingredients and spread evenly on 2 slices of bread. Top with cucumbers, and remaining 2 slices of bread.
From www.epicurious.com
Panzanella (Tuscan Tomato Bread Salad)
1- 1lb piece of hard crusted Italian bread
2-3 large ripe tomatoes
2 medium sized cucumbers
1 medium sized red onion
small handful of fresh basil leaves
5-6 table spoons of extra virgin olive oil
3 table spoons of a wine vinegar
salt and ground black pepper for seasoning
Start by cutting the bread into a couple of pieces and soaking it in water. Try to use a bread that has an internal texture without many holes in it, and is compact or stiff.
While the bread is soaking, cut up the tomatoes into thin slices and add them to a large salad or mixing bowl. Next take the skin off the cucumbers and cut them up into thin slices as well. Then clean and slice up the red onion into thin slices, and add them to the bowl with the tomatoes and cucumbers.
After that check the bread and see if it has absorbed the water well, if so it’s ready to be strained out and broken up. Strain the bread out well and break it up into another mixing bowl.
Then cut up 10-12 basil leaves and add them to the tomatoes, cucumbers and onions. Now it’s time to add the tomatoes, cucumbers, onions and basil into the bowl with the bread.
Before mixing, add in a few tablespoons of extra virgin olive oil, some salt and ground black pepper.
Mix everything together and check the salad to see if there is enough olive oil. If the bread and ingredients look a little dry add in more. Slowly mix everything together. Then cover and let chill for at least 1 hour.
Cucumber Salad
2 to 3 cucumbers, thinly sliced
1/3 cup sour cream
1 tablespoon vinegar
pepper
1 1/2 tablespoons fresh chopped dill or 1 1/2 teaspoons dried dill
Combine sliced cucumbers with sour cream, vinegar, pepper to taste, and chopped dill.
1/3 cup sour cream
1 tablespoon vinegar
pepper
1 1/2 tablespoons fresh chopped dill or 1 1/2 teaspoons dried dill
Combine sliced cucumbers with sour cream, vinegar, pepper to taste, and chopped dill.
Garlic-Dill Pickles
Makes ~ 5 quarts
2 ½ lbs. of cucumbers
Fresh dill heads
Garlic cloves
Hot red peppers
1 cup pickling salt
4 cups cider vinegar
Wash cucumbers thoroughly. Pack into hot jars, leaving about ½ inch headspace. Add 2 heads fresh dill, garlic (as many cloves as you like!), and 1-2 peppers. In medium saucepan, combine pickling salt, cider vinegar, and 3 quarts water. Bring to a boil. Pour boiling mixture over cucumbers, leaving ½ inch headspace. Adjust lids, process 20 minutes in boiling water bath.
Submitted by Cheryl Rowell, from Better Homes and Gardens Canning Book
2 ½ lbs. of cucumbers
Fresh dill heads
Garlic cloves
Hot red peppers
1 cup pickling salt
4 cups cider vinegar
Wash cucumbers thoroughly. Pack into hot jars, leaving about ½ inch headspace. Add 2 heads fresh dill, garlic (as many cloves as you like!), and 1-2 peppers. In medium saucepan, combine pickling salt, cider vinegar, and 3 quarts water. Bring to a boil. Pour boiling mixture over cucumbers, leaving ½ inch headspace. Adjust lids, process 20 minutes in boiling water bath.
Submitted by Cheryl Rowell, from Better Homes and Gardens Canning Book
Sweet Cucumber Pickles
7 cups sliced cucumbers
1 cup onions, diced
1 cup peppers, diced
1 cup white vinegar
2 cups sugar
2 Tbs. celery seed
1 Tbs. salt
Allow to set for at least two hours, pack into clean canning jars, pack with juice, store in cool environment.
Submitted by Cheryl Rowell
1 cup onions, diced
1 cup peppers, diced
1 cup white vinegar
2 cups sugar
2 Tbs. celery seed
1 Tbs. salt
Allow to set for at least two hours, pack into clean canning jars, pack with juice, store in cool environment.
Submitted by Cheryl Rowell
Tuna, Cucumber & Radish Salad
serves 4
3 tbsp. canola oil
2 tbsp. rice vinegar
2 tsp. peeled, minced fresh ginger root
2 (6 oz.) cans tuna, drained
1/2 cucumber, peeled, seeded, halved crosswise & thickly sliced
4 scallions (white and green parts), thinly sliced
4 radishes, thickly sliced
In a large bowl, whisk together oil and vinegar. Add ginger, scallions, cucumber, radishes and tuna and mix to combine. Serve immediately or cover and refrigerate up to 2 hours.
From Live Earth farm CSA newsletter (website)
3 tbsp. canola oil
2 tbsp. rice vinegar
2 tsp. peeled, minced fresh ginger root
2 (6 oz.) cans tuna, drained
1/2 cucumber, peeled, seeded, halved crosswise & thickly sliced
4 scallions (white and green parts), thinly sliced
4 radishes, thickly sliced
In a large bowl, whisk together oil and vinegar. Add ginger, scallions, cucumber, radishes and tuna and mix to combine. Serve immediately or cover and refrigerate up to 2 hours.
From Live Earth farm CSA newsletter (website)
Cucumber Salad
1 large cucumber
½ teaspoon salt
½ cup sour cream
4 tsp. vinegar
½ tsp. dill
2 Tbs. chives
dash pepper
Thinly slice the cucumber and spread out on plate or platter. Sprinkle with salt and let sit for 30 minutes. Drain off excess liquid and blot with paper towels. Mix sour cream, vinegar, dill, chives, and pepper in a bowl. Stir in cucumber slices.
Chill until ready to serve.
½ teaspoon salt
½ cup sour cream
4 tsp. vinegar
½ tsp. dill
2 Tbs. chives
dash pepper
Thinly slice the cucumber and spread out on plate or platter. Sprinkle with salt and let sit for 30 minutes. Drain off excess liquid and blot with paper towels. Mix sour cream, vinegar, dill, chives, and pepper in a bowl. Stir in cucumber slices.
Chill until ready to serve.
Cold Cucumber Soup
3 cucumbers, peeled
2 T. butter
1 leek, or use 2-3 scallions, sliced (white part only)
1 bay leaf
1 T. flour
3 c. chicken stock
Salt and pepper
½ c. sour cream or plain yogurt
1 t. salt
1 c. heavy cream
juice of 1/2 lemon (~l T.)
1 t. finely chopped fresh mint
Cube 2 of the cucumbers. Sauté in butter with leek and bay leaf. Cook until tender but not brown, about 20 minutes. Stir in flour. Add chicken stock and salt. Simmer for 30 minutes.
Put mixture through food mill or blender/processor. Blend 1/2 at a time. Remove seeds and grate remaining cucumber. Add to soup with cream and lemon.
Submitted by Lenore Cadwell
2 T. butter
1 leek, or use 2-3 scallions, sliced (white part only)
1 bay leaf
1 T. flour
3 c. chicken stock
Salt and pepper
½ c. sour cream or plain yogurt
1 t. salt
1 c. heavy cream
juice of 1/2 lemon (~l T.)
1 t. finely chopped fresh mint
Cube 2 of the cucumbers. Sauté in butter with leek and bay leaf. Cook until tender but not brown, about 20 minutes. Stir in flour. Add chicken stock and salt. Simmer for 30 minutes.
Put mixture through food mill or blender/processor. Blend 1/2 at a time. Remove seeds and grate remaining cucumber. Add to soup with cream and lemon.
Submitted by Lenore Cadwell
Chilled Cucumber Soup
Makes about 2 cups
Process:
With the shredding disk in place, shred
1 small onion, whole or halved
Change to metal blade and add to the beaker
2 c plain yogurt
2 tsp white vinegar
2 tsp olive oil
12 to 15 fresh mint leaves (or 1-1/2 tsp dried mint leaves)
1 garlic clove
1 tsp salt
4-5 fresh dill stalks (or ½ tsp dried dill weed) (or parsley)
Process until a smooth mixture is formed, about 15-20 seconds. Remove chopping blade disturbing yogurt mixture as little as possible, and reinsert shredding disk. Cover and fit cucumber into the feed tube. Shred, using moderate pressure on plunger. Transfer the soup to a bowl. Cover and chill.
Serve very cold. If desired, top each serving with freshly chopped dill or parsley.
submitted by Patti Andrews from New Recipes for the Cuisinart by James Beard and Carl Jerome
Process:
With the shredding disk in place, shred
1 small onion, whole or halved
Change to metal blade and add to the beaker
2 c plain yogurt
2 tsp white vinegar
2 tsp olive oil
12 to 15 fresh mint leaves (or 1-1/2 tsp dried mint leaves)
1 garlic clove
1 tsp salt
4-5 fresh dill stalks (or ½ tsp dried dill weed) (or parsley)
Process until a smooth mixture is formed, about 15-20 seconds. Remove chopping blade disturbing yogurt mixture as little as possible, and reinsert shredding disk. Cover and fit cucumber into the feed tube. Shred, using moderate pressure on plunger. Transfer the soup to a bowl. Cover and chill.
Serve very cold. If desired, top each serving with freshly chopped dill or parsley.
submitted by Patti Andrews from New Recipes for the Cuisinart by James Beard and Carl Jerome
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