Refreshing Cucumber, Tomatoes & Dill Salad 🥒🍅 😋

 

Refreshing Cucumber, Tomatoes & Dill Salad

  • Servings: 4-6
  • Difficulty: Easy

Every year Gary & I along with Teresa & Jack, celebrate 4th of July on the USS Battleship NC. We sit on the deck with our friends and neighbors and have great conversations, shared laughs and view the most spectacular fireworks display. Everyone brings their own chairs, snacks, food, and drinks. My friend and neighbor, Rob Sherman, brought the most delicious cucumber, tomato & dill salad to share. It was delicious! He said he found the recipe on the internet some time ago & has been making it ever since. We are happy to share Rob's recipe with you. It's light and refreshing for these hot, humid summer nights & naturally gluten-free. Rob, we thank you for sharing your recipe with us so we can pass it along!

Ingredients

  • 4 medium cucumbers, sliced 1/8 inch thick rounds, skin on. (We used a mandolin slicer for uniform slices)
  • 2-3 whole tomatoes, quartered or 1 cup grape tomatoes sliced in half (more or less if you  prefer)
  • 2-3 Tablespoons red onion, sliced thin then chopped
  • 1/4 cup white wine vinegar
  • 2 Tablespoons EVOO
  • 2 tsp granulated sugar
  • 1 ¼ tsp sea salt, or more to taste
  • freshly ground pepper to taste
  • 1/4 cup fresh dill, chopped

 

    Directions

    1. In a large bowl combine the vinegar, oil, sugar, salt and a few grinds of pepper. Whisk together.
    2. Add the sliced cucumbers, tomatoes, red onion, and dill then toss to combine.
    3. Cover the bowl and refrigerate at least 30 minutes or overnight to allow the flavors to come together.
    4. Taste and season with additional salt or pepper if needed before serving.

    Notes: Leftovers can be stored in the refrigerator in an airtight container up to 3 days.

    I recently made this salad with grilled flank steak, chimichurri, and a jasmine rice medley. Pairs well with our Slow Cooker Spare Ribs and corn on the cob.

    This recipe is naturally Gluten-Free.

     

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    Gluten-Free German Potato Salad

     

    Both our husbands love this German potato salad with its irresistable bacon flavor & dijon vinegar dressing. This can be served hot or cold; either way, it’s delicious.

    Servings: 6-8

    Ingredients

    • 3 lbs baby red potatoes skin on (any baby potatoes can be substituted)
    • 1 lb uncured bacon, crispy & crumbled
    • 1 large red onion, finely chopped
    • 1/4 cup + 1 Tablespoon apple cider vinegar
    • 1 Tablespoon + 2 tsp water
    • 1/4 cup EVOO
    • 1½ Tablespoon Dijon mustard
    • 1½ Tablespoons sugar
    • Pink Himalayan Salt to taste
    • Black Pepper to taste
    • 8 scallions (green onions), sliced
    • parsley for garnish (optional)

    Instructions

    1. Wash potatoes and place in a large pot. Cover the potatoes with water and season with salt.
    2. Bring the water to a boil cooking until potatoes are easily pierced with a fork, approx. 12-15 minutes….careful not to overcook.
    3.  Drain well and let cool to touch. Slice potatoes to the desired thickness and transfer to a large serving bowl.
    4.  In a large skillet over medium-high heat, cook the bacon until crispy. Remove bacon to paper towels to drain. Reserve about 2-3 Tablespoons of bacon fat in skillet.
    5.  Add finely chopped red onion to the skillet & sauté until tender and translucent. Whisk in apple cider vinegar, water, EVOO, dijon mustard, and sugar.
    6. Bring mixture to a boil, then quickly lower the heat to simmer for 3-5 minutes. Turn off heat and season with salt and pepper.
    7. Stir in sliced scallions and 3/4 of crumbled bacon. Pour over potatoes, toss gently to combine,  top with remaining bacon crumbles and serve. Garnish with parsley if desired.  Can be served hot or cold.

     

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