Friday, July 16, 2010

From Vine to Table: Cucumber-Yogurt Salad


For the first time, my son and I planted a full on garden in our small, urban backyard. For many years, we've had herb plants lining our fence for enhancing our dishes, but this year, we went full on filling terracotta pots and earth boxes with tomatoes, eggplant, peppers, broccoli, green beans, raspberries, and a whole mess of cucumber vines.


Cucumbers were the first "vegetable" my son truly loved. I put the word in quotes because as Thor will tell anyone willing to listen that the cucumber is, in fact, a fruit.

We picked our first today in the hot sun. Our first slices were warm to the tongue. After an afternoon nap in the fridge, I sliced them up and bathed the tiny nickel sized rounds in an herbed yogurt. Delicious, we devoured them, looking forward to many more in the not too distant future.

Cucumber-Yogurt Salad
Serves 2

1/2 cup yogurt
1 1/2 teaspoon mayonnaise
1 tablespoon finely chopped spring onion (I love Tropea)
1 tablespoon or more finely chopped herbs (like dill, parsley, basil or chives)
salt and freshly ground pepper to taste
1 smallish cucumber, sliced 1/4-inch thick

Whisk together the first five ingredients in a small bowl. Add the cucumbers and serve.

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