It’s cucumber season here in the heat of the July summer months on the East Coast. We have more cucumbers than we know what to do with. Fortunately my son has been hard at work watering and harvesting these humble “gurken”. He has been pickling them into “Gewurtzgurken” and we still have too many! Here is a nice link to how to pickle cucumbers: http://pickling cucumbers. So with so many cucumbers around, I had to think- what is there to make that is doable for lunch? Thinking that I really don’t feel like Tzatziki -the greek yogurt cucumber dish- I decided to make this fresh Cucumber Ribbon Salad Salad.
This cucumber salad is basically influenced by Mediterranean flavors and what I could find in my fridge. Some left over olives, feta and a tomato from the Biome Kitchen Garden. The dressing is made of grated ginger (a fresh piece that is frozen- ready to use) and scallions. Flavor profiles which pair well with cucumbers are cilantro, mint, tomatoes, and green onions.
Getting more plant based fresh seasonal foods in the diet is supported by the EAT Planetary Health Plate. https://thebiomekitchen.com/the-planetary-health-plate/. I hope you enjoy this light, seasonal salad!
- Large salad bowl, small mixing bowl, knife, cutting board, ginger grater, small whisk
- 2 whole garden variety cucumbers peel the cucumber flesh into ribbons
- 12 pitted black olives
- 1 med/large tomato diced
- 5 oz feta cheese cubed
- 2 Tbsp cilantro or basil or mint finely minced
Ginger -Scallion Dressing
- 3 Tbsp olive oil extra virgin
- 1 Tbsp champagne or rice or white balsamic vinegar balsamic ( red )works too!
- 1/2 thumb fresh ginger finely grated
- 2 whole green onions/ scallions white & green parts, chopped
Assemble the Cucumber Salad
- Peel the cucumbers and discard the rind.
- Using a peeler- slice the cucumber into ribbons- discarding the seeds.
- Add the feta-cubed.
- Add black kalamata olives and fresh cilantro or basil or mint!
- Add a chopped garden tomato.
- Chop the 2 scallions- using both the green and white parts.
- Grate about a 1/2 thumbs size of ginger (2Tbsp)
- Pour the olive oil into a small bowl. Add the vinegar, ginger and scallions . Mix with a whisk.
- Dress the salad just before serving!