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Cool & Creamy Cucumber Salad
- Total Time: 30 minutes
- Yield: 2 servings 1x
Description
A great salad for a warm day…serve alongside your favorite chicken or seafood dish. This simple recipe is adapted from one I found by Giada De Laurentiis. I’ve changed it up to make it more “pantry friendly,” So if you have a cucumber, you probably have the rest of the ingredients on hand. If you don’t have a cucumber, go buy one, don’t miss this!
Ingredients
Scale
- 1 ripe cucumber
- 1/4 tsp salt
- 1/4 cup sour cream
- 2 Tbl white wine vinegar
- 2 Tbl Extra Virgin Olive Oil
- 2 Tbl dried mint leaves (from the spice jar)
- About 2 scallion, chopped
Instructions
- Using a vegetable peeler, peel the cucumbers. Slice them rather thinly.
- Lay the cucumbers out on paper towels, sprinkle with salt, and allow to drain for about 15 minutes.
- Place paper towel over the cucumbers and press lightly to release additional moisture and remove some of the salt.
- In a medium bowl, whisk the sour cream, vinegar, olive oil, mint, scallions, and remaining 1/8 tsp salt.
- Place the cucumbers in the bowl and toss with the dressing until well coated. Serve and enjoy!
Notes
- You can use fresh mint if you have it – use about 1/3 cup torn leaves.
- We ate this as soon as it was ready. I’m thinking it would be even better if it had some refrigerator time covered, so that the flavors can meld.
- Chives can be used in place of the scallions if you have them, it would be a milder taste.
- I happen to prefer my way to drain the excess moisture from the cucumbers. Some call for placing them in a colandar with a sprinkle of salt, then squeezing the excess moisture out. I say YUK. The cucumber slices are too tender for such rough treatment!
- Prep Time: 30 mins
- Category: salads
- Method: chop
- Cuisine: American
Keywords: cucumber, cucumber salad, salad
SchnitzelGirl
Head Cook
I’ve always loved cooking, and spent many years working on the food & beverage side of the hospitality industry, which served to increase my interest in food, wine and entertaining.
