SERVES 4
It was the 1970s, and most weekends, we pulled out the wicker picnic basket—fitted with nesting plastic plates, bowls, and cutlery in red, blue, yellow, and green—to go to the lake for swimming and grilling. My favorite summertime salad was Mom’s cucumbers. The grassy-fresh parsley and piquant onions cut through the creaminess of the dressing and the almost-sweet cucumbers were cool and refreshing. To me, even in winter, this salad tastes like those lazy, carefree days.
INGREDIENTS
• 2 medium cucumbers, very thinly sliced into rounds
• 1/2 medium onion, very thinly sliced (about 1/2 cup)
• 2/3 cup fresh parsley leaves, minced (about 3 tablespoons)
• 1 teaspoon cider vinegar
• 1/4 cup Olive Oil Mayo (p. 43)
• 1 clove garlic, minced (about 1 teaspoon)
• salt and black pepper, to taste
DIRECTIONS
Place the cucumbers, onion, and parsley in a large mixing bowl. Stir with a rubber scraper to combine.
In a small bowl, mix the vinegar, mayo, and garlic lightly with a fork until combined. Pour over cucumbers and gently fold until evenly coated. Season with salt and pepper.
YOU KNOW HOW YOU COULD DO THAT?
Same directions, different ingredients.
FRENCH ONION CUCUMBERS
• 2 medium cucumbers, very thinly sliced into rounds
• 1/2 medium onion, very thinly sliced (about 1/2 cup), sautéed in coconut oil until soft, then cooled
• 1/2 cup packed parsley leaves, minced (about 2 tablespoons)
• 1 teaspoon white wine vinegar
• 1/4 cup Olive Oil Mayo (p. 43)
• 1 clove garlic, minced (about 1 teaspoon)
• 1/4 teaspoon dried thyme leaves
• 1 tablespoon dried chives
• 1/2 teaspoon onion salt
• black pepper, to taste
MIDDLE EASTERN CUCUMBERS
• 2 medium cucumbers, very thinly sliced into rounds
• 1/2 medium onion, very thinly sliced (about 1/2 cup)
• 1/3 cup fresh parsley leaves, minced (about 1 1/2 tablespoons)
• 1/3 cup fresh mint leaves, minced (about 1 1/2 tablespoons)
• 1 teaspoon lemon juice
• 1/4 cup Olive Oil Mayo (p. 43)
• 1 clove garlic, minced (about 1 teaspoon)
• 1/2 teaspoon za’atar (optional)
• 1/2 teaspoon crushed red pepper flakes or Aleppo pepper
• 1/2 teaspoon ground cumin
• salt and black pepper, to taste
