Summer is the time when stores are bursting with ripe fruits and vegetables. To avoid heat from both the outside and cooking over a stove, salads are the easiest meal to prepare. Light and refreshing, they make a great healthy side offering or meal option. Packed with vitamins and low in both fat and calories (depending on the dressing), salads are a perfect summertime dish.
My summer cucumber salad recipe combines crisp Persian cucumbers in a tangy dressing for a splash of freshness. I love the clash of intense pepper jam and Sriracha with the watery, neutral flavor of the cucumbers.
Summer cucumber salad
– 4 Persian/Israeli cucumbers
– 2 Tbsp. white vinegar
– 1 Tbsp. Stonewall Kitchen hot red pepper jam
– 1 Tsp. salt
– ¼ Tsp. black pepper
– 1 Tbsp. red pepper infused vinaigrette (optional)
– 1/2 Tbsp. Sriracha (to taste)
Slice cucumbers into ¼ inch rounds. Mix white vinegar, hot red pepper jam, salt, pepper, sriracha, and vinaigrette in a separate container. Add vinaigrette mix to cucumbers and toss. Refrigerate for the desired amount of time. Best served cold.
Tip: You can serve the summer cucumber salad immediately, or let it marinade overnight for a real cucumber ‘slaw feel’.
If you are a salad lover, be sure to check out my roasted sweet potato salad with beets.