Cucumbers
Quick Pickles | Greek Salad | Panzanella (Tuscan Bread Salad)
Storage
Cucumbers can be kept in a plastic bag or container lined with a dry paper towel in the refrigerator for 1 to 2 weeks.
Recipes
Quick Pickles
- 1/2 cup white vinegar
- 2 tsp sugar
- 1 tsp mustard seed
- 1 tsp salt
- 1 clove garlic, minced (or scapes!)
- 2 Tbsp fresh dill leaves, chopped
- 1 bay leaf
- 4 kirby cucumbers, cut into 1-inch slices
Heat vinegar, sugar, mustard seed, salt, and garlic in a saucepan until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Refrigerate at least 24 hours before serving.
Horiatiki (Greek Villager’s Salad)
- Tomatoes, chopped
- Red onion, sliced
- Kalamata olives
- Cucumber, sliced
- Feta cheese, crumbled
- Lemon juice
- Red wine vinegar
- Extra-virgin olive oil
- Oregano, finely chopped
- Salt & pepper
Just combine the ingredients and allow to meld for a half hour or so before serving.
This is the traditional Greek salad, horiatiki salata, without lettuce. We recently enjoyed this alongside some grilled lamb loin chops from a local farm. It’s also great with hummos or falafel in a pita. Perhaps some grilled eggplant, too? The important thing is to use ripe, flavorful tomatoes and mild sweet onion.
Panzanella
- 1 cup water
- 3 Tbsp. red wine vinegar
- ½ lb. stale bread, cut into 1-inch cubes
- 1/3 cup extra virgin olive oil
- 2 cups tomatoes, chopped (beefsteak) or halved (cherry)
- 1 cup celery, thinly sliced
- 1 cup cucumber, thinly sliced
- 1 medium sweet red onion, thinly sliced
- ½ cup basil, chopped
- ¼ cup parsley, chopped
- salt & pepper
In a large bowl, mix the water with 2 Tbsp. of the vinegar. Toss the bread cubes in the vinegar water, then drain the bread in a colander, gently squeezing out any excess moisture. Combine tomatoes, celery, cucumber, onion, basil, parsley and bread and dress with oil and remaining vinegar. Season with salt and pepper and allow to rest at room temperature for at least 30 minutes before serving.
