Yesterday I posted a photo of me with the cucumber I harvested from my plot at the South Orange Community Garden. Today I am posting a recipe using that very same cucumber.
Last night we met up with some friends at our apartment’s pool for dinner and I wanted a refreshing salad to pair with the baked ziti I made. I used some fresh basil from the garden for this too! #mybozzutosummer
A light cucumber salad sounded great! My usual cucumber salad recipe has dill in it as well as white wine vinegar. E isn’t a huge fan of that flavor profile so I decided to do something a little different. It has more of an asian twist! Hope you enjoy it as much as we did. There weren’t even any leftovers!
Large Cucumber, sliced lengthwise, de-seeded and then sliced thinly
Radishes, 3, sliced thinly
Scallions, 2, chopped
Sesame Seeds, toasted lightly
Sea Salt, to taste
Fresh Ground Pepper, to taste
Trader Joe’s Rice Vinegar, ~1/2 cup
Trader Joe’s Toasted Sesame Oil, 2 tablespoons
1. Whisk together the rice vinegar, sesame oil, sea salt and fresh ground pepper in a medium bowl.
2. Add the sliced cucumbers, radishes and scallions to the dressing in bowl.
3. Cover with Saran Wrap and place in the refrigerator and allow to cool and the flavors to meld together for 30-40 minutes.
4. Add the toasted sesame seeds at the end right before you are about to serve so they maintain their crunch.
5. Serve and enjoy!