Sliced Cucumbers and Onions in Vinegar

 I'm sure many of you have made this simple dish. My mother and grandmother always had Sliced Cucumbers and Onions in Vinegar in the refrigerator in the summer. This was a very tasty way to use the extra produce from their garden. My husband and I still love the tangy bite of vinegar in these cukes. This simple salad has to be made to individual preferences. We like a strong vinegar and water solution, but others may like less bite. Some people add sugar to the solution. My mother-in-law may have added a teaspoon of sugar, but I don't remember. So taste as you go. Be sure to add salt and pepper though. Here's the method.

Sliced Cucumbers and Onions in Vinegar
From Lynda's Recipe Box

Method: Use as many cucumbers as you want. I used 2 smaller, about 8inch cucumbers and 1 medium sweet yellow onion. This was enough to fill a 1 quart dish about 1/2 full. However, this dish will keep very well in the refrigerator, so don't be afraid to slice up more.
Peel, (if desired), and slice the cucumbers thinly. Cut the onion into thin slices also, and place cukes and onions into the dish in alternate layers.
Mix 1 part cider vinegar with 2 parts water. I used 1/2 cup cider vinegar and 1 cup cold water this time. Taste! If the vinegar is too strong for you then add some more water. Likewise if you want a stronger vinegar bite. Add salt and pepper to taste. Pour over the cukes and onions. Chill for several hours before serving. They get better every day so enjoy!

Mediterranean Style Pasta Salad

Well summer is here and I've begun making salads every other day or so.  Seems like they taste so good when the weather gets hot. I made a really good pasta salad last week, then had some computer issues and couldn't post it. But here it is, just in time for Fathers Day. If you are a fan of pasta salad with lots of veggies and a tangy dressing then I'm sure you'll love this. I have fresh herbs in the garden so they flavored this Mediterranean Pasta Salad very nicely. Here's my recipe.

Mediterranean Style Pasta Salad

From Lynda's Recipe Box

12 ounces pasta-I used Rotini

1 pint grape tomatoes, cut in half

1/2 or so of a cucumber, peeled and sliced thin, seeded if desired

1/2 half of a red onion, cut in half and sliced thin

1/2 of a green or red bell pepper, diced

1/4-1/2 cup coarsely chopped olives, optional- I used some Kalamata olives

 which my husband did not like, sigh.....

about 1/2 cup grated Parmesan cheese or crumbled Feta cheese

Dressing ingredients:

2 tablespoons fresh Basil, rolled up and thinly sliced

1-2 tablespoons fresh oregano, minced

1/3 cup olive oil

1/3 cup red wine vinegar

1/4 teaspoon salt

1/2 teaspoon freshly ground pepper

2 cloves garlic, pressed

Combine all dressing ingredients in a jar with a lid; shake until well combined

1. Cook pasta according to package directions for al Dente. Drain and rinse thoroughly in with cold water. Drain well.

2. While pasta cooks, make the dressing. Combine all dressing ingredients and set aside.

2. Slice and dice all the vegetables and add to a large bowl. When pasta is drained add to the bowl with the veggies. Pour the dressing over all and stir carefully to combine. Refrigerate until ready to serve. Before serving garnish with some whole Basil leaves and a sprinkle of cheese, if desired. Enjoy! Leftovers taste great too!

NOTE: I like a tangy dressing, so I taste the dressing before I add it to the pasta ingredients, and sometimes I'll add 1 or 2 more tablespoons of vinegar.

If you need some salad ideas for this coming Father's Day dinner, here's a link!



Avocado, Cucumber and Tomato Salad

My mother-in-law was a great cook. This is my version of a salad that she used to make that I absolutely loved, but I've not been able to make the dressing like she did. So, I changed it a bit and it worked great! My MIL was a very frugal shopper and cook, but she always made well balanced meals. This salad was a favorite in the summer when the tomatoes and cucumbers were ready in her garden. She cut all the veggies very thin and used more dressing, but I have cut these in a large dice and used minimal dressing. The result is a very delicious salad with crisp vegetables, creamy avocado and a simple, tangy dressing. This salad dresses up any summer meal. I've made a small salad here, as the avocados won't keep well, so you will need to double it for a larger group. However, I kept eating this after I made it and now there's not much left! I'll have to make more of this delicious and healthy salad!

AVOCADO, CUCUMBER and TOMATO SALAD

1 avocado, skin and seed removed, cut in a large dice

1/2 cup diced red onion

1/2 of a green bell pepper, diced

1 cup of cherry tomatoes, cut in half, (or, 1 cup of diced tomatoes)

1 cucumber, peeled and seeded, if desired and cut into chunks, I had a little over 1 cup

Put all veggies and avocado in a bowl. Make dressing.

Dressing ingredients:

2 T. olive oil

4 tsp. red wine vinegar

1/2 tsp. sugar, if desired (I always use it; sorry, I omitted this when first posted!)

pinch of sea salt

dash of pepper

Mix well and pour over salad. Stir lightly with a wooden spoon so you won't tear up the avocado.

Best served the day it's made. The dressing may seem too tangy if you taste it before adding it to the salad, but it mellows out after it is stirred into the veggies. Enjoy!