Cool as a Cucumber Salad
Next to potatoes, cucumbers are my favorite vegetable, year-round. My mom used to throw together a light summer salad with our garden-harvested cukes and it was one of my preferred side dishes. Once I ventured off the farm and started dining out in Portland more, I discovered that this salad tasted very much like tzatziki, a Greek appetizer/sauce made with yogurt. So gourmet!
Our household preferred Miracle Whip® over mayo, and it gives this dish a signature tang, but yogurt, sour cream or mayo can be substituted. I added the melon to Mom’s recipe because I love the sweet/salty combo. This is a perfect salad, even for the dead of winter because all the ingredients are readily available.
Cool as a Cucumber Salad
Cool as a Cucumber Salad
½ honeydew melon, peeled and chunked or in balls
2 large cucumbers, sliced (peeled if you prefer)
½ c. Miracle Whip® salad dressing
2 tsp. chopped fresh dill
2 T. white vinegar
salt & pepper to taste
In a small bowl, mix salad dressing, dill, vinegar, salt and pepper together. Toss with the melon balls and cucumber and serve in chilled margarita glasses. Best if refrigerated for few minutes and served immediately.
If you want to make this ahead of time, make dressing and refrigerate. Chunk or make the melon balls and refrigerate (drain before using). Toss cucumber slices with a bit of salt and set in strainer for 20 minutes to drain juices, or slice and refrigerate. Toss all ingredients together just before serving.
Options:
• Add chopped onion or garlic to taste.
• Use fresh chopped basil instead of dill and include sliced strawberries.
• Substitute cantaloupe for honeydew melon for a bit more color.
• Try with lemon cucumbers or other varieties for different texture and color.
• Chop up cucumbers smaller, toss with dressing, use lemon juice instead of vinegar, and serve with pita bread for tzatziki-like appetizer.
• Experiment with flavored vinegars such as citrus champagne, lemongrass mint, or white balsamic