Lemon Cucumber SaladCourse: Salads, VegetarianCuisine: AmericanDifficulty: Easy
We love Lemon Cucumber and we always seem to get a plant that over produces. I love putting them in a salad but had been away on vacation and come home to a bounty of tomatoes and lemon cumbers, so I thought to make a large platter salad of these and jazz it up with fresh herbs and a vinaigrette. This was a perfect side dish to an al fresco dinner party my husband and I hosted. We love our backyard and love having parties. A perfect summer evening, friends for dinner, dining under the stars, great food and wine. Enjoy this salad and if there is a food allergy of any kind just leave it out. This is where you get to be creative.
4 tomatoes, sliced thinly
4-6 lemon cucumbers, skin removed, and thinly sliced
1/4 cup olive oil
3 Tablespoons champagne vinegar
Basil or/and mint leaves tucked around and underneath
Fresh ground pepper
Roasted Pistachios, optional
- Arrange the sliced cucumber and tomato in a pretty design on a serving platter. Tuck the fresh herb leaves around the dish.
- In a jar add the oil and vinegar and shake hard to incorporate. Drizzle a little over the platter. Sprinkle with Maldon salt and a few grinds of fresh pepper.
- Sprinkle with the roasted pistachios for crunch and added flavor and texture.
- You can change it up and use rice wine vinegar, cilantro and roasted salted peanuts for an Asian twist.