OK, so you know about the overflow of cukes in the Frog & PenguINN vegetable garden this year – thanks to Grenville’s growing enthusiasm for planting. We’ve been eating a lot in tomato-cuke sandwiches, sour cream and cuke salad, tomato and cuke salad or just cukes alone.
Here’s another way to serve cukes. This is not only so easy, but refreshing too, especially on a hot summer day like we’ve been having. Even neighbors who never eat cukes have found themselves taking seconds.
Cucumbers with Lemon Juice-Dill Dressing
Peel 1-2 cukes (depending on size, you may be able to only use 1 large one). Cut in half lengthwise and scoop seeds out with a spoon. But if you have small (or seedless cukes) you may prefer to leave the seeds in. Slice, sprinkle with salt, and place in colander to drain.
(Note: covering with a paper towel and then weighting down with a large can of crushed tomatoes works well.)
When drained, mix with 2-3 tbsp lemon juice, 1 ½-2 tsp of sugar and, if you prefer, chopped red onions or shallots. Toss with chopped dill, parsley or mint and season to taste.
Refrigerate before serving – best enjoyed when well chilled.