Happy Happy Weekend! It’s beautiful here in North Carolina and I feel like I’m up in the air with this guy! My mom and her BFF Debbie are visiting this weekend to work in the yard, cook good food and drink wine. I’m ready to get some rest and enjoy the slow weekend. I’m sure I’ll have great recipes to share.
If you are looking for a refreshing seasonal salad for a picnic or outdoor dinner, this could be it. Slightly pickled, this cucumber salad is crisp cold and a little salty. It’s perfect to make in advance and serve with grilled meats or antipasto. Hope this can inspire you to get in the kitchen and enjoy the weekend! Cheers!
Sorta-Pickled Cucumber Salad
- 2 lbs assorted cucumbers
- 2 tablespoons sugar
- 2 tablespoons kosher salt
- red onion
- red wine vinegar
- olive oil
- fresh parsley, mint and basil
In advance, halve and remove seeds from the cucumbers. Slice into 1/4 inch pieces. Toss with salt and sugar and sit for 45 mins. Drain, rinse and dry the cucumbers. Refrigerate. An hour before serving, add thinly sliced red onion and minced parsley, mint and basil. Dress with oil and vinegar. Refrigerate again and serve!