 Seasonal Cucumber and Mint Salad for the 4th of July BBQ.
Seasonal Organic Cooking
with Barn Goddess® Terri Nacke, The Cook
Ingredients:
2 organic Cucumbers -- any delicious farmers market variety
2 tablespoons minced fresh organic Mint
2 tablespoons minced fresh organic flat leaf Italian Parsley
1 tablespoon Black Currant Vinegar, or White Wine Vinegar
2 tablespoons Extra Virgin Organic Olive Oil
2 pinches course Sea Salt -- Sel Gris or Fleur de Sel
4 spoonfuls of plain Greek-style Organic Yogurt (optional)
Instructions:
Rinse the cucumbers and pat dry. Score the skin of each cucumber by pulling the tines of a fork from one end to the other. Slice off the ends; halve the cucumbers lengthwise, and with a spoon scoop out the seeds. Place each half hollow-side down, and thinly slice. Place cucumber slices in a glass serving bowl and sprinkle with the sea salt. Add the minced herbs. In a small, separate bowl, whisk the vinegar and oil, drizzle dressing over the cucumber mixture, and mix gently but thoroughly, adjusting salt as necessary.
To serve: Spoon cucumbers onto a chilled plate for a cool, refreshing side salad – if desired, top each serving with a small dollop of the yogurt.
Serves 4
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La Bella Terre, LLC.®
3155 North 48th Street
Phoenix, AZ 85018
602.573.1318
www.labellaterre.com
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