Cucumbers are one of my favorite summer vegetables. I love their cool crispness and often snack on wedges on their own or with hummus. This simple salad is another way to enjoy them and a wonderful way to use both cucumber and mint when your summer garden is bursting with them.
- Diced cucumbers
- Coarsely chopped mint
- Chopped scallions
- Extra virgin olive oil
- Salt (kosher or ground specialty salt is nice)
- Toasted caraway seeds (optional)
Toss all ingredients together, going lightly with the olive oil and vinegar. I tend to use a ration of 2-3 part olive oil to vinegar. Serve sprinkled lightly with caraway seeds, if you like. This is lovely with cottage cheese, on a salad, or as a cooling side dish. I sometimes toss in tomatoes right before serving.
Dietary notes: vegan, gluten free, grain free.
Cost: about $.75 for a 1-cup serving