One of my favorite salads is the Cucumber Salad. It’s easy to make & perfect for any time of the year, especially when the weather starts to get hot. You can add anything to it that makes it your own. If you add some croutons & meat, like chicken, ham cubes or tuna, it becomes a meal in itself.
This is also a quick dish to take along on a picnic or to a holiday party with out having to worry about it going bad in the heat since there’s no mayonnaise or eggs in it.
Here’s my version.
What you’ll need:
Your favorite salad dressing
The main ingredients for my version of the Cucumber Salad are Salad Cucumbers & Cherry Tomatoes.
First, I wash, rinse & drain the cherry tomatoes. Set them aside to dry.
While the tomatoes are drying, I start on the cucumbers. I actually prefer the salad cucumbers to the regular sized cucumbers because they seem to have a lighter taste, and I rarely have one that’s bitter. If you don’t have salad cucumbers, the regular sized cucumbers will work too.
I peel them & then cut them in half and then quarters.
Then I remove the seeds.
Once all of the seeds are removed, I cut the salad tomatoes in half & cut the cucumbers into pieces about the same size as the tomato halves.
Mix them together in a bowl.
Then I sprinkle on some Italian seasoning to taste.
The last ingredients are Chick Peas & Black Olives.
Drain the liquid from the chick peas, rinse well & let drain.
Drain the liquid from the black olives, then slice.
Add the chick peas & sliced black olives to the cucumbers & tomatoes. Mix together.
Serve with your favorite dressing. Mine just happens to be Kraft’s Cucumber Ranch.
Happy Creating everyone!