Don’s Fancy Cucumber Salad

What, Leftovers Again?

Actually, the chicken smoked on Sunday was destined to be ‘leftovers’ through the week. But tonight’s star is the humble cucumber salad…very much a product of leftovers. I had a spare cucumber from Saturday night’s cucumber/beet dinner. And from charcuterie night yesterday, I had pickled onions and red bell peppers. When I looked in my fridge tonight to figure out dinner, the idea of the cucumber salad was pretty obvious.

You don’t need the pickled elements, just give the onion time to ‘soften.’ If you have a jar of roasted red bell pepper, just use that. If you don’t…shame on you. They belong in every fridge. While cucumber salad is the world’s easiest side, here’s my take on it. And it was GREAT.

INGREDIENTS (made for one)

One cucumber, peeled and thin sliced

A dusting of salt

1 tsp Balsamic vinegar

1 tsp White wine vinegar

1 tbs agave A couple springs of fresh dill (my garden is cranking dill out now)

Red onion (a couple rings, chopped).

Chopped Roasted red bell pepper (a few strips).

DIRECTIONS

Lightly salt the cucumbers and toss, let them rest to draw out the moisture. Give it an hour, or less. Pat dry. Add everything else and toss. Put in the fridge to chill. The salad was a light refreshing counterpart to the smoked chicken.

Take it up a notch if you have fresh parsley and cilantro in the garden to sprinkle on top. I like fresh dill and chives if they are ready too. Photos shows my fresh dill.

Great meal!