This summer I am going to share some of my favorites, starting with Cucumber Salad made two ways.
Creamy Cucumber Salad with Dill (Mizeria)
2 large Seedless Cucumbers (aka English Cucumbers)
1 cup Sour Cream (you can use light, but its not the same)
2 teaspoons White Wine Vinegar or Apple Cider Vinegar or Lemon Juice
1 teaspoon sugar
2 tablespoons of Dill, chopped
Salt and Pepper to taste
Mix everything but the cucumbers in a bowl. Peel and slice the cucumbers into 1/8-1/4 inch pieces. Add the prepared cucumbers into the dressing and mix until coated. Cover and let refrigerate for an hour or so before serving. The dish gets better as it marinates and it can be made a day ahead of time.
Marinated Cucumber Salad
2 large Seedless Cucumbers, peeled and sliced
2-3 Radishes, sliced thin (optional)
1/2 small Red Onion, sliced thin (optional)
1 cup Rice Wine Vinegar (or Apple Cider Vinegar)
1/4 cup Sugar
Salt and Pepper
A good sealing Tupperware or similar container
Whisk and dissolve the sugar in the vinegar in your container. Add a good amount of salt (maybe 1 tsp. or more) and pepper. This mixture should be kinda tart - some people add water to their vinaigrette but I skip that step and let the natural juices of the cucumbers mellow it out as it marinates. Mix the peeled and sliced cucumbers, and the radishes and onion if you are using it, into the marinade. Cover and refrigerate for a few hours before serving mixing occasionally. If you have used the Tupperware, just turn the whole bowl over or shake it up! You can make this dish a day ahead of time. It will keep for several days.
Both recipes are quick and easy, try making one for your next barbecue! Enjoy!