Maggie Monday: Cucumber Salad

Monday means Maggie and Maggie, author of the Pony Mama blog, means great food. Welcome once again, Maggie…

Hopefully when you were at the farmer’s market picking up the peaches and blackberries for the crisps you made last Monday, you grabbed a couple of local cucumbers. Or even better, you have grown your own, and are begging your neighbors to take some of your extra cukes.  I am not an avid gardener, but I do grow my own cucumbers. They take little care, and if you stick them in a tomato cage, they don’t take up too much space. And the deer and Canadian Geese leave them alone. So, they survive our back yard!

This is WAY easier than making a tossed garden salad. Cheap, easy, quick, tasty, and it screams SUMMER!

I made this salad last night, fully anticipating that #1 son and I would be the only ones to consume it. I was wrong. #1 daughter and #3 son did their part, and every bite was consumed in one sitting. I LOVE it when there are no leftovers. First, it means I cooked good. Next, I don’t have to pack it up and find it in the frig a week later, sadly forgotten. I love it when they like it!

Cucumber Salad

What you need:

1 large cucumber

1 medium onion

2 Tbs sour cream

2 Tbs white wine vinegar

1 Tbs fresh dill, chopped (dried dill is fine- just crush it a bit to release more flavor)

1 Tbs sugar

What you do:

Peel cucumber and slice. I like my slices a bit on the chunky side for this salad as I like the crunch, but slice to your preference. Peel and slice the onion. Cut the sliced in half, so you have some half-circle sized pieces of onion. Again, if you prefer smaller bits of onion, do as you wish. You can’t really mess this up. I like sweet onions such as Vidalia, but this is also good with a red onion, and it is prettier. You choose. Place the sliced cukes and onions in a large bowl.

In a small bowl mix together the sour cream, vinegar, dill and sugar until well blended. Pour the dressing over the cucumbers and onions, and stir until well coated. Cover and refrigerate for at least 30 minutes before serving to allow flavors to blend.

Tags: , , , , , , , , , , , , , , ,

Categories: Guest-Maggie, kosher, Low Carb, Picnic, Recipes, Salad, Side Dish, Vegetable, Vegetarian

Author:The Ranting Chef

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11 Comments on “Maggie Monday: Cucumber Salad”

  1. September 3, 2012 at 11:53 am #

    Looks great and I have an abundance of cucumbers from my veggie patch. Thanks!


  2. September 3, 2012 at 12:55 pm #

    Always yummy! Congratulations! I’ve nominated you for the Super Sweet Blogging award! Please see for more info! 🙂


  3. September 3, 2012 at 1:47 pm #

    Think i’ll make this right now.


  4. bgddyjim
    September 3, 2012 at 7:01 pm #

    I’m a cuke fanatic! Thanks!


  5. September 3, 2012 at 9:38 pm #

    Looks good! My mom used to make something like that and it was always a favorite summer dish. Sadly, my cucumbers are pretty much done here. I’ll have to get some from the farmer’s market.


  6. September 4, 2012 at 9:05 am #

    Reblogged this on The Burkett Blog and commented:
    Enjoy this scrumptiously delicious dish courtesy of Rantings of An Amateur Chef!


  7. P.S. I Love Soap Co.
    September 4, 2012 at 9:36 am #

    Love cucumber salad…


  8. September 10, 2012 at 2:18 pm #

    Oooh that looks so good and refreshing!



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