Because we love this summer’s endless parade of sun-ripened fruits and vegetables, our team worked together to set a memorable summer table with original recipes that are flavorful and easy to make. Let the sunny times roll!
Nana knew what she was about. Since she did not want to spend a summer day in a hot kitchen, chilled salads and grilled foods were her go-to’s until longer evenings and chilly temperatures returned. Cucumbers from your local farm or market, dressed with a simple vinegar, salt, and sugar dressing, are the perfect foil for all the smoky meats coming off the grill. Add a few fresh and spicy radishes to top this Cucumber Salad off and round out the flavor.
How to Cut Cucumber Ribbons for a Salad
Cucumber ribbons add a touch of elegance and a refreshing crunch to this salad recipe. To create them, all you’ll need is a vegetable peeler or a mandoline slicer. Start by trimming the ends off a firm and fresh cucumber. Then, using long, careful strokes, run the peeler or mandoline lengthwise down the cucumber. This will create thin, translucent strips. If your cucumber has a seedy core you can rotate the cucumber as you peel to avoid including the seeds.
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Nana’s Cucumber Salad
Description
Nana really knew how to use cucumbers at their best!
Ingredients
- ¼ cup apple cider vinegar
- ¼ cup extra-virgin olive oil
- 1 tsp sea salt
- 1 tsp freshly cracked black pepper
- 2 tbsp sugar
- 2 English cucumbers, sliced into ribbons
- ½ cup sliced radishes
Instructions
- Place the first 5 dressing ingredients in a mason jar, screw on lid tightly, and shake until sugar is dissolved.
- Pour over cucumbers and radishes and toss to evenly coat.
- Chill in the refrigerator for 10 minutes and then serve.
Recipe and Styling by Anna Franklin
Story by Keith Recker
Photography by Dave Bryce
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