When Your Cuke Overfloweth
Aug 2nd, 2008 by Marilyn
Are your friends playing ding-dong-cucumber? As in, ring the bell, dump the cukes and run? Do your pals sheepishly hand you armfuls, whispering “make pickles. Please?” I’ll just bet the big greens are rolling off the counter, filling your backseat, and hogging the fridge.
I don’t even try growing cucumbers. My vegetable thumb is so not green that I’d probably kill even summer’s most overstayed guest. Obviously I’m free to love them precisely because I don’t grow them. When green-jean friends shove their extras at me (“no, I insist. I’ll pay you.”) I’m happy to chat about salad and soups and frothy mousse. They’re just happy I’m holding the bag.
When your cuke overfloweth, here’s a quick and satisfying way to use them up. It’s an easy chopped salad with a great big punch – more than just creamy-cold-crunchy, it helps you suck up a lot of cucumbers. Bring a bowl to a barbecue and watch them praise not just your stellar side, but your astounding powers of cucumber disposal.
Cucumber-Tomato Salad with Feta
(for a crowd)
3 giant cucumbers
2 pints cherry tomatoes
1 pound feta cheese
1 bunch green onions
grated zest of 1 small lemon
extra-virgin olive oil
red wine vinegar
salt and ground pepper
parmesan or pecorino romano cheese, for grating
Wash and dry cucumbers, then halve lengthwise. Cut in half lengthwise again, then chop crosswise into even chunks. Place cucumber pieces in large bowl.
Remove stems from and halve cherry tomatoes. Add tomatoes to cucumber bowl. Chop ends off green onions and then chop entire bunch into small pieces. Add green onions to cucumber bowl, then add grated lemon zest. Lightly toss the vegetables together.
Crumble feta cheese over salad, then add olive oil and red wine vinegar to taste, using more vinegar than oil. Season with salt and ground pepper; toss all ingredients together to coat. Refrigerate to chill; before serving, grate parmesan or pecorino romano over salad.
Serves 6-10 (know your crowd!) as a side dish. Double (or halve) as necessary.
Oh yummy, that sounds good and easy for a hot day!
That looks fabulous. As a person who doesn’t eat raw onions, I’d sauté those green onions for two or three minutes, to take the raw edge off. I don’t think it would affect the flavor of the salad too much, do you?
LOL this happened to the Fiance the other day…the Landlord’s assistant stopped by and dropped off a big bag of cucumbers from her garden.
Oh that looks so good! I love cucumber salad too. I will definitely have to try that recipe. Thanks!
This takes care of an obsession [feta] and two over-blessings [cucumbers and tomatoes] all at once – doesn’t get better than that!
i WISH people were forcing their cukes on me, but alas, i’ve had to buy all that i’ve eaten so far this summer. i must say, this is a stellar use for them, whether they’re gifts or purchased.
yum. what a great suggestion as i’ve canned over 8 dozen jars of different pickles. enough is enough!
How did you know that I needed this recipe?
My mouth is watering.
Linda: easy and not-hot can be great. Enjoy!
Lydia: I like the green onions finely chopped and raw here – but a bit of sizzling brings out fantastic flavor, too. Go for it!
Jean: I haven’t gotten any in two days! But today someone gave me tomatoes and a pepper – hmm, thanks Pam.
Cathy: Please…how hot can it get in Wisconsin?
PVS: Thanks for the cukes!
dlyn: Feta and cucumbers were meant for each other, eh?
Grace: no cukes, but looks like you did have some gorgeous tomatoes.
Natalie: someday, I’ll try pickles. I would love to!
Jenni: Puppy told Cleo that you had too many cucumbers.
Miz Booshay: I’ll just bet you’ve got cucumbers. Make this salad and then take one of your beautiful pics!
So healthy and delicious too, lovely picture.
I made this twice for two different potlucks this weekend and I am pleased to say that it depleted my cucumber inventory AND was very tasty. I have a small container left over and it was still very good last night after my son’s Kindergarten night. Great recipe!
AND: What IS the deal with the cukes this year? It’s just the year of the cucumber, I guess. I’ve never had so many.
This looks so good and so great for a hot summer day. Can’t wait to make it.
Just substitute Zucchini for cucumbers and you have our neighborhood. Of course you might also substitute zucchini bread for pickles. Bev
That looks wonderful… I’ll have to try that.
Its been my experience once the cucumber vines start producing they overfloweth period.