Cucumber Salad and Menus

Yes, I did make a menu…well really a fake flexi-menu. I made a hashbrown casserole on Sunday. I created a rice salad with garbanzo beans on the fly on Sunday as well. I also baked a chicken, made a cucumber salad (but not this cucumber salad) and a tomato salad. Oh, roasted potatoes too. This will last us until pay day as lunches/dinners with bits and pieces of cheese, bread, crackers, etc.

Ok, I will tell you how to make the cucumber salad I grew up requesting:

Grab a few cucumbers, I use pickling cucumbers because I like them better, but you can use salad cucumbers. I don’t mind. I did peel them this week, but sometimes just score them for prettiness or leave the skins on for laziness. Slice them thin. Add some thin slices of onion, probably a one slice of onion to 2 parts cucumber ratio. Sprinkle with salt (I sort of over salted this week, oops.) and some dill. Then add a dollop of sour cream. NOT TOO MUCH, just barely enough to touch each cucumber. Why? Because then magic happens. You throw the salad in the fridge for an hour or two or overnight and the cucumbers sweat like crazy leaving you with a thin creamy dressing. You can adjust the salt/dill/add a bit of sugar/vinegar/whatever tickles your fancy just before serving. Though now that I think about it, if you think you might want a bit of sugar in it, do it when you add salt and dill before refrigerating.

Super simple and with a plate of sun ripened tomatoes on the side, you convince me it isΒ  summer in the dead of winter.


  1. That sounds good! I’ll have to give it a try. I usually just cut cukes and tomatoes into chunks, slice an onion, salt and pepper, and add a little vinegar or lemon juice and olive oil. We do love it this way and never seem to grow tired of it!

    I did find, though, that Armenian cukes, that grow better here where I live, are just not the same.

  2. It does sound good. I am printing this out.

  3. I had this salad made by a Polish Grandma about 30 years ago, I still remember it. Glad to have your recipe.

  4. Suz, I made a similar salad last weekend, some tomatoes that were a wee overripe, onions, cucumbers, salt, pepper, and a 50/50 vinegar water mix.

    It is a good one Vered.

    Kathleen…awww I am glad. Have some!

  5. This was REALLY good! I needed something simple and quick to round out baked chicken and salad and this fit the bill! I didn’t even need to make salad dressing, just used more sour cream and seasoning. πŸ™‚

    Quite friendly on the waistline too since…I…ah…ate a cheesburger for lunch. With fries.

    By myself. πŸ™‚

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