Summer summer summer salads!! Gurkensalat.

My father’s family is from a tiny, tiny town in Ohio. Often in the summer, we would go “back east” to visit. My paternal grandparents were wound pretty tight; I never felt comfortable when I was there. But my Grandmother Charlotte always made two things that stuck in my mind: cucumber salad, and huge soft lemon sugar cookies.  Those are my favorite memories of those trips; well, those and fireflies. Being from the desert, fireflies have always fascinated me.  As far as the victuals, to this day I’ve not found the equivalent for the cookies but I have for the cukes!  Thank you, interwebs.
GurkenCollage

This is simple. And quick. And so very yummy and cool, and great with summery foods like picnics and barbecues.  It pays to make a big batch; it will keep in the fridge for at least a week. Unless you live with me; then it’s two days, tops.

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The only thing is, you really do need a mandoline for this. Unless you’ve been to chef school and have the mad knife skills to slice a cucumber in to wafer thin slices.

 

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I really hope you try this one. It’s tangy, sweet, savory and crunchy.
For the marinade
1/2 c. water
1/2 c. sugar
1/2 c. white vinegar
For the salad
1/2 English cucumber, washed and sliced wafer-thin on a mandoline
1/4 Sweet white onion like a Vidalia or a Maui Sweet, sliced wafer-thin on a mandoline
1 Tbsp. dried dill weed, or 2 Tbsp. minced fresh.
Instructions
Put the marinade ingredients in a sauce pan or in a microwave-safe bowl. Bring to an almost boil, until the sugar is dissolved and set aside to cool.
While the marinade is cooling, wash and slice the veg.
In a tall, wide-mouthed container, put a single layer of cukes, a single layer of onion and sprinkle of dill.
Continue until all the stuff is in the jar.
By this time, the marinade should be about room temp. Pour it over the ingredients in the jar.
Refrigerate.
If you can contain yourself, these are best eaten after a day.
Notes
You can also make this with crème fraîche instead of the marinade. Just mix it all together. Nerms.

Servings 4
Calories 114
Fat 0 g
Sodium 5 mg
Carbs 28 g
Protein 0 g

Cucumber Watermelon Salad with Dill and Mint

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Sweet, salty, savoury, crunchy.

 

Are you ready to taste summer? I am. I have found myself daydreaming about the bounty to come – piles and piles of tomatoes and squash and melon. And the salads. Oh, the salads.  I find myself rejecting recipes of late if they involve turning on the oven.  Mind you, it’s not super hot yet. Not at all. It’s just that I’m ready.

So it’s safe to say the baking tornado of the last few months at The Yum are at an end. Which left me, well, idea-less for a post. After much guilt, I gave myself permission to say fuck all and go out for the day. Stop #1 – Za’atar for a falafel breakfast.  I fucking love that place.  Hopped over to Caravan while waiting for my order, and he had these gorgeous crates of mint and dill and cucumbers and eggplant and lemons and ……aaaaaah. I had to have some.

Those, some olives, some fig jam and sesame candies for Himself and away I went.

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When I saw the watermelon in the fridge as I was putting things away, I knew what to make. And then immediately consume.

This is fast, and should be served and eaten immediately.  I even got to feel all fancy-pants when I rolled the dill up in the mint leaves for a quick chiffonade.  (Thank you, Sarah Moulton and FoodTV!) This baby is all about the fresh and crunch. Mmmmmm. Chompa-chomp-chomp.

You could totally add some cubed feta and a wedge of bread and call this summer supper (just leave out the salt if you do).  I inhaled mine as a snack. Couldn’t even wait to grill some chicken or something to eat with it.

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Come on, Summer. This just has me wanting you more.
Ingredients
2 c. watermelon in ½” dice
1 c. jicama in ½” dice
1 c. cucumber in ½” wedges
1 thin slice red onion, separated in to rings
Drizzle of olive oil
Drizzle of white balsamic or wine vinegar
Four or five fresh mint leaves and a thumb-sized sprig of fresh dill, chiffonaded
Dash of S&P
Instructions
Toss together and eat.

Servings 2
Calories 83
Fat 1 g
Sodium 6 mg
Carbs 20 g
Protein 2 g

Cucumber Tomato Salad with Mint and Dill

Summer. It’s already here in the desert. 

Yeah, it’s hot. But it’s also bountiful produce season – with all the fantastic salad combinations that brings.
CukeTomSaladCOLLAGE

 

 

This is a six pieces of simple salad – some herbs, olive oil, lemon juice and diced cucumber, onion and tomato. Quick stir and you’re off to the picnic, park or pool.  Those gorgeous herbs and cuke are from Caravan Market, of course!

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This one’s easy – give it a shot! Fortify it with some gorgeous oil-packed ventresco tuna, or a good feta and make it a meal.
Bon appétit!

Cucumber Tomato Herb Salad

Cucumber Tomato Salad with Herbs
Serves 2
Fast and simple composed salad.
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Prep Time
10 min
Prep Time
10 min
123 calories
15 g
0 g
7 g
2 g
1 g
304 g
19 g
8 g
0 g
6 g
Nutrition Facts
Serving Size
304g
Servings
2
Amount Per Serving
Calories 123
Calories from Fat 63
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 19mg
1%
Total Carbohydrates 15g
5%
Dietary Fiber 3g
10%
Sugars 8g
Protein 2g
Vitamin A
27%
Vitamin C
45%
Calcium
6%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 large heirloom tomato, diced
  2. 1 persian cucumber, diced
  3. 1/2" slice of sweet onion, diced
  4. 1/4 c. chopped parsley
  5. 1 Tbsp fresh mint, juilienned
  6. 2 Tbsp fresh dill, chopped
  7. 1 Tbsp extra virgin olive oil
  8. 1 Tbsp fresh lemon juice
Instructions
  1. Combine in a bowl.
  2. Eat.
  3. S&P at your discretion.
beta
calories
123
fat
7g
protein
2g
carbs
15g
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Bucket of Yum http://bucketofyum.com/