We’ve had an embarrassment of cucumbers lately.
Our new tradition of hitting the farmers’ market on the weekend brought us three of them for $2 — a steal! — and they’ve been patiently hanging out in our new fruit bowl since Saturday. Spencer came home with two more from a friend’s garden on Tuesday, bringing our total of OMG-HUGE vegetables to five.
Martha Stewart to the rescue, it seems! With some quick Googling, my husband found this recipe for cucumber and sweet-onion salad, and it is light, refreshing summer deliciousness.
And now nothing will go to waste. Just the way nature intended it, I think.
Between you and me? Um, we didn’t exactly have fresh dill or freshly-squeezed lemon juice . . . so we improvised with a dried variety as well as lemon from a bottle. The results were still great. In case, like me, you don’t feel like hitting the grocery store.
Just don’t tell Martha.
Cucumber and Sweet-Onion Salad
3 English cucumbers, halved lengthwise and thinly sliced on the diagonal
1 medium sweet onion, such as Vidalia, halved and thinly sliced
1/2 cup fresh dill, coarsely chopped
3 tablespoons olive oil
3 tablespoons fresh lemon juice
2 tablespoons white-wine vinegar
Coarse salt and ground pepper
In a large bowl, toss together cucumbers, onion, dill, oil, lemon juice, and vinegar; season with salt and pepper.
(Recipe from Martha Stewart’s Everyday Food)