Summertime means cold, crispy cukes
Kathy Cooke

Happy Summer! Boy, when it decided to get hot around here, Mother Nature didn’t mess around.

Congratulations to the Class of 2013 Graduates! I’ve been to several Grad Gatherings lately and the food has been “to die for.”

There have been an abundance of cucumber dishes because, ‘tis the season, and since I truly love cucumbers, I’ve been very happy.

Here are a few of the recipes that I conned out of the hosts.


Tomato-Cucumber Mozzarella Salad

3 medium tomatoes, chopped 1 English cucumber, quartered and cut into 1/4-inch slices

1 small green pepper, chopped

1/4 cup thinly sliced onions

12 pitted Greek olives, sliced

2 tablespoons minced fresh parsley

1 tablespoon minced fresh basil

1/3 cup olive oil

2 tablespoons red wine vinegar

2 tablespoons balsamic vinegar

1 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon dried oregano

1/4 teaspoon pepper

4 ounces fresh mozzarella cheese, cubed


In a large bowl, combine the tomatoes, cucumber, green pepper, onions, olives, parsley and basil.

For dressing, in a small bowl, whisk the oil, vinegars, sugar, salt, oregano and pepper. Pour over salad; toss to coat.

Cover and refrigerate for at least 15 minutes. Just before serving, stir in cheese.

Serve with a slotted spoon. Yield: 8 servings.

OMG, I have to stop right here. This recipe is so good, you will find yourself dreaming about it all day long, I promise.

Fresh Vegetable Salad

3 cups thinly sliced cucumbers

3/4 cup chopped red onion

1/2 cup each chopped green, sweet red and yellow peppers

1/2 cup cider vinegar

2 tablespoons sugar


In a large serving bowl, combine the cucumbers, onion and peppers.

In a small bowl, whisk vinegar and sugar. Pour over vegetables; toss to coat. Chill until serving.

Serve with a slotted spoon. Yield: 6 servings.

Creamy Cucumber Salad

1-1/2 cups thinly sliced cucumbers

2 tablespoons sour cream

2 tablespoons prepared Hidden Valley® Ranch

1 green onion, chopped

1 teaspoon minced fresh parsley, divided

1 teaspoon snipped fresh dill, divided


Arrange cucumbers on a serving plate. In a small bowl, combine the sour cream, ranch dressing, onion, 1/2 teaspoon parsley and 1/2 teaspoon dill.

Spoon over cucumbers. Garnish with egg slices and sprinkle with remaining parsley and dill.

Yield: 2 servings.

Click here for digital edition
2013-06-06 digital edition

Copyright 2009-2017 Rockdale Reporter, All Rights Reserved.

Special Sections

Special Sections