A re-post
I love cucumbers from my garden in the summertime. I harvested my first few this weekend.
Is anything more refreshing than a hot cucumber fresh off the vine?
I guess I prefer them as a dominant component, and not as a minor ingredient. Mixing tomato with cucumber is an insult to Mr. Cucumber - except in a Greek tomato, cucumber and feta cheese salad - which is hardly a salad. More like a fine simple plate of food, with olive oil drizzled over it.
Cucumber sandwich: 2 or three 1/4 to 1/2 inch-thick lengthwise slices of peeled cucumber - try to minimize the seeds. Sprinkle a little salt. Put on bread with some mayo. This version is definitely not a lady's tea sandwich.
Cucumber and onion salad: My Granny made this all the time in the summer. Sometimes with shrimp in it as a light lunch, but I like it plain. I don't think she used the oil, but maybe she did. I make it without oil and with the clear-colored vinegar, sugar to taste, and definitely let it sit in the icebox an hour or so to absorb the flavor.
Cucumber Slaw: This one has sour cream and vinegar
Another cucumber slaw: Better to shred it in the Cuisinart than to grate it, in my opinion.
Cucumber and Radish Slaw: Refreshingly cool, zippy, and unusual.
Yet another cucumber slaw: A favorite. Peel and seed them. Shred in Cuisinart. Always drain shredded cukes in a colander with a bit of salt and some weight on top for 20 minutes before making slaw or it gets too watery. Shred some carrots too. Toss together in a vinaigrette with a little salt and pepper. Really nice with lobster and fish, but also terrific with barbecue.
Cucumber and Dill Salad. A classic, and the only reason to bother growing dill in the garden.
