Cucumber Salad is an absolute classic! This delicious recipe is rooted in German heritage where they refer to it Gudensalat. It is a favorite side dish, which has made its way over to America. It is mildly sweet, fresh, and easy to create.
Start with the cucumbers. Get them washed and thinly sliced. Slice them diagonally instead of perpendicular and then carefully peel off the skin. Place them on a plate and add any other ingredients you would like to include additional dill. You can use fresh or frozen dill.
The next ingredient you will add to your Cucumber Salad recipe is the tomatoes. I prefer mine to be seeded. Tomatoes are the basis of this recipe, so go ahead and get creative by adding some bell pepper, onions, garlic, and/or fresh dill. Feel free to add more tomatoes, peppers, onions, garlic, and/or dill if you wish. You may also choose to replace some of the lettuce on your salads today.
Another thing you should definitely have on your list is some fresh dill. Dill is the ingredient used in the herb mix referred to as Tarragon in German salad recipes. You should be able to find this herb at virtually any grocery store. I know I have.
A great combination to include in your tomato-cucumber salad is the sweet and sour mix. You may have heard of this sauce already but did you know it goes well with almost everything? It even goes well with fish! Well, it does with fish so make sure you add it to your recipe.
To add to the depth of flavor in your salad, I like to top it off with a layer of fresh chopped pecans or walnuts. Just remember not to overstuff your salad with walnuts or pecans. This will prevent the contents of your walnut or pecan salad from soaking up all the delicious flavors of your cucumbers. If it is necessary for you to soak the walnuts or pecan nuts in water for a bit just to make sure you do not have them too long before you dig in to enjoy your delicious Cucumber Salad.
Other excellent choices for your tomato-cucumber salad recipes include radishes, peas, red onions, green onions, celery, garlic, cherry, or lemon wedges and zucchini. You can dress your greens up with seasonings such as olive oil, chopped garlic, oregano, cayenne, or curry powder depending on your personal taste. Feel free to use your imagination when dressing your greens. The possibilities are endless when it comes to dressing your greens. Try sprinkling some salt and pepper for a nice touch or even sprinkle the herbs for a little bit of aroma.
For the finishing touches to this delicious salad, I like to sprinkle a thin layer of balsamic vinegar over the top. This brings out the smoky flavor that’s so popular with tomato-based recipes. You may even add a sprig of fresh parsley or fresh cilantro to the vinegar for that extra special touch. Happy digestion!
Now that we’ve got that out of the way, let’s get to the good stuff. First, how can you enhance the flavor of this classic? Use fresh lime juice. Combine two to three whole limes, juice them, and then squeeze them onto your salad. Leave the juice to sit and get oxidized (which will bring out the citrus flavors in your salad) for about thirty minutes prior to serving.
Now, let’s talk about some of the other classic ingredients found in tomato-based cucumber salads. Dressing with organic mayo is always a great choice. Other options include hummus, tuna salad dressing, crushed peanuts, salsa, and pesto. If you enjoy dressing your greens, why not try using a vinaigrette instead of a dressing? A few tablespoons of fresh lemon juice or cider vinegar with a tablespoon or two of honey really adds that special something to any salad dressing.
Also, be sure to keep your dressing simple. A couple of spoons of any good dressing will do for most salads. Lemon juice and black pepper are the basics for any dish with egg whites, so keep that in mind when thinking of how much dressing to use. If you’re using it more as a dip than a salad dressing, you may only need a teaspoon or so. Of course, this all depends on the size of your bowl of cukes.
So here’s how to make a great cucumber salad. Start with some loosely packed cut green cucumbers. Cut off the tips so that they lie flat. Then gently press the ends to seal them and slice the cucumbers. Spread the slices with a little bit of olive oil and bake at 350F for about twenty minutes until crisp. When done, remove them and set them aside to cool.