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Though this summer has been pretty cool, there have been a few days of smothering heat. On those days, I try to grill some meat and serve it along side a cool salad, like this one. If you don’t eat it all in one sitting, that’s ok. It keeps for several days without any change to it’s quality.

DSC_0943Cucumber and Vidalia Onion Salad (a variation of this Martha Stewart recipe)

  • 5 to 8 pickling cucumbers, peeled if bitter and thinly sliced
  • 1 medium sweet onion, halved and thinly sliced
  • 1/4 cup fresh dill, coarsely chopped
  • 3 tbsp olive oil
  • 3 tbsp fresh lemon juice
  • 2 tbsp white balsamic vinegar
  • Coarse salt and ground pepper to taste

In a bowl, combine the above ingredients. Refrigerate until cold. Serves 4.

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