×

Cool as a cucumber

There are some foods that lend themselves well to summer eating because they’re really cool — cool as a cucumber, that is. Made up of ninety-five percent water, cucumbers are lo-cal and quite refreshing, like watermelon on a hot day (they are from the same family so it only stands to reason.)

Cucumbers are available year-round, though they’re at their best when combined with garden fresh summer fruits, vegetables and herbs. A perfect example is a delicious salad of chopped tomatoes, cucumbers, onions, garlic, basil, thyme and lightly toasted Italian bread chunks, with a simple dressing of olive oil and sweet, tangy balsamic vinegar.

Then there’s a time-tested recipe that never grows old. It’s a simple side dish combining sliced cucumbers and onions in a sweetened sour cream sauce, just like grandma used to make for summer lunches.

Another favorite of mine is the open-faced cucumber sandwich. Create this ultimate summer appetizer with a loaf of party rye or pumpernickel, cucumber slices, and a spread of cream cheese, mayonnaise and dill. Finish with a sprinkle of lemon pepper to add a little zing.

Summer’s Bounty Bread Salad

1 clove garlic, peeled (for rubbing the bowl)

1 loaf crusty Italian bread, torn or cubed into bite-sized pieces

1 cup chopped tomatoes

1 cup cucumber, peeled, seeded and chopped

1 cup chopped red onion

1 clove garlic, minced

2 cups chopped fresh basil

1/8 cup chopped fresh thyme

1/4 cup olive oil

2 T. balsamic vinegar

Salt and pepper, to taste

Directions: Rub the peeled garlic around the bottom and sides of the salad bowl.

Toss bread cubes with a little olive oil and minced garlic. Place on baking sheet, and in 350-degree F. oven toast bread cubes lightly, stirring several times. Remove from oven and set aside. Meanwhile in a small jar or bowl, combine olive oil and vinegar.

In the prepared bowl, combine the tomatoes, cucumbers, red onions, minced garlic, basil and thyme. Pour oil and vinegar over and toss. Add bread cubes just before serving and toss well. If needed add more vinegar and oil. Season to taste with salt and pepper. Serves 6.

Cucumber Appetizer Sandwiches

1 loaf sliced cocktail rye bread

1 (8-ounce) package cream cheese, softened

1/3 to 1/2 cup mayonnaise (for desired consistency)

1/2 to 1 tsp. dill weed

1 cucumber, thinly sliced (skin on or peeled, as preferred)

Lemon pepper seasoning

Directions: In small bowl combine cream cheese, mayonnaise and dill weed. Spread breads with mixture and top with a slice of cucumber. Sprinkle cucumber with lemon pepper. Serves about 15.

Cucumbers in Sour Cream

(A cool summer side.)

2 cucumbers, peeled and thinly sliced

1/2 medium red or white onion, thinly sliced

1 (8-ounce) container sour cream

1/4 cup distilled white vinegar

1/4 cup white sugar

Salt and freshly ground black pepper, to taste

Sprinkle of garlic powder, optional

Sprinkle of dill weed, optional

Directions: Place sliced cucumbers in a bowl of cold salted water; refrigerate at least 1 hour. Drain and rinse well in colander. Pat with paper towels to remove excess water.

Whisk together the sour cream, vinegar, sugar and salt in mixing bowl till the sugar is dissolved. Add drained cucumbers, onions, salt, pepper, garlic powder and dill, if using. Mix to coat with dressing. Mixture will be soupy. Makes about 3 cups.

NEWSLETTER

Today's breaking news and more in your inbox

I'm interested in (please check all that apply)
Are you a paying subscriber to the newspaper? *
   

COMMENTS

[vivafbcomment]

Starting at $3.69/week.

Subscribe Today