Cucumbers are currently in season and refreshing to eat on these hot summer days.
Simple to prepare and so versatile – eat raw (skin included), slice up into bite size pieces and toss through a garden salad, or cook in a Thai stir fry.
Our cucumber plant has produced a hefty amount, supplementing our evening salads. The flavour is crisp, fresh and juicy – a real joy to eat.
I love this simple summer salad especially to accompany a pasta dish.
See also my Cucumber slices salad
I love this salad especially to accompany a pasta dish.
5 minPrep Time
5 minTotal Time
½ leaves of Iceberg Lettuce, rinsed and torn into bite size chunks
½ Red Onion, peeled, thinly sliced
1 whole, Cucumber, peeled, halved, sliced
1 tsp Extra Virgin Olive Oil
1 tblsp Red Wine Vinegar
Pinch of Sea Salt
Pinch Black Pepper
- In a bowl, toss together all ingredients.
- Serve immediately as a side salad to accompany any meal.