Grandma’s family has been making this cucumber salad going back generations. Keep it going forward! (This is one of Zeke’s absolute favorites. If he could, he would eat the entire bowl by himself!)
Ingredients
Method
- Half-peel (in stripes) your cucumbers and slice them into a medium bowl. Salt the cucumbers liberally.
- Let the salted cucumbers sit for at least 20-30 minutes. In the meantime, chop your onions, mince the garlic, chop the chives and dill, and place everything on top of the sitting cucumbers. Add the grated pepper.
- At the end of the 20-30 minutes, tip the bowl and check to see if water has expressed from the salty cucumbers. Drain this water from the bowl.
- Add the oil and vinegar, then mix all ingredients until thoroughly combined. Enjoy!
Notes
You can adjust the number of cucumbers as needed. The recipe above serves 4-6 people. Just remember:
- You don't have to measure the salt. Just liberally salt the amout of cucumbers you are using.
- The dressing will always be 1 part vinegar to 1 part oil, i.e. 2 tbsp vinegar to 2 tbsp oil, etc. So adjust accordingly if you are using more or less cucumbers.
- Try to time your salad as close to serving time as you can and don't add/mix the vinegar & oil until right before serving. If you get stuck and have to delay for some reason, stick your bowl in the fridge, covered, and wait to drain the water until right before adding the vinegar & oil and serving.
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