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Cucumber Mint Salad

While the humble cucumber is normally associated with hot summer relief, a remedy to the strain of the burning sun, I thought it would also serve as a refreshing counterpoint to any spicy dish. The subtle cool of the cucumber tames the heat of even the strongest of peppers softening the strain, like stretched elastic retracting. Add to that a stroke of fresh mint leaves and you’ve got yourself a crisp side that cleanses and renews the palate.

To add depth and a hint of a stronger flavor, I lace herbs and vegetables with white wine vinegar, a touch of extra virgin olive oil and some red onions.

Another way to do this salad would be to skip the stronger flavors and add a few tablespoons of Greek yogurt and dill.

Mint Leaves

Ingredients:

  • Fresh mint leaves chopped
  • 2 medium sized cucumbers peeled and chopped
  • 1 red onion chopped
  • 2 tablespoons white wine vinegar
  • 1 tablespoon extra virgin olive oil
  • Salt and/or pepper to taste

Directions:

Combine all of the chopped ingredients into a large mixing bowl. Add the liquids, season appropriately, mix and enjoy.

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