Cucumber Recipe & Restaurant

Cucumber Salad

This Easy Cucumber Salad recipe is a family favorite recipe that people have been enjoying for ages. ...
Ingredients
2 English cucumbers (thinly sliced)
1 teaspoon salt
1 red onion (thinly sliced)
1 cup distilled white vinegar
1/2 cup water

Tangy Cucumber Salad

5
(4)
· 1 hr, 45 min·Yield: Makes approximately 4 servings
The secret to this salad is salting the cucumbers. After slicing them thin, we generously salt and ...
Ingredients
2 hot house or seedless cucumbers (about 1 1/2 pounds)
Kosher salt
2 to 3 teaspoons granulated sugar, depending on how sweet you like the salad
1/4 cup (60 ml) cider vinegar or distilled white vinegar
2 teaspoons Dijon mustard

Thai Cucumber Salad
4.6
(16)
· 15 mins·Yield: 4
This Thai Cucumber Salad is so easy to make! Bold flavored, Asian inspired ingredients come together ...
Ingredients
2 English cucumbers (sliced 1/4" thin)
½ red onion (halved and sliced 1/4" thin)
⅓ cup peanuts (crushed, roasted)
¼ cup fresh cilantro (chopped)
1-2 Thai chilies (sliced thin, optional)

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INGREDIENTS
3 small (1¼ pounds) eggplants, stems removed, flesh sliced in ¼-inch rounds

4 medium (1 pound) tomatoes, sliced in ¼-inch rounds

1 teaspoon lemon zest

1 teaspoon thyme leaves, finely chopped

1 garlic clove, minced

¼ cup, plus 2 tablespoons, olive oil, divided

Kosher salt and freshly ground black pepper, to taste

4 ounces soft goat cheese, crumbled

⅓ cup panko bread crumbs

DIRECTIONS
1. Preheat the oven to 400º. In a large bowl, toss together the eggplant rounds, tomatoes, lemon zest, thyme, garlic, and ¼ cup of olive oil. Season with salt and pepper.

2. In a 9-inch gratin dish, arrange the vegetables while tucking small crumbles of goat cheese underneath each vegetable. Drizzle the remaining 2 tablespoons of olive oil over the shingled vegetables and sprinkle the panko on top. Season with salt and pepper.

3. Bake the gratin until it is tender and golden brown, 50 minutes to 1 hour. Serve hot and directly out of the baking dish.

Ingredients
Produce
2 Cucumbers
Condiments
1 tbsp Soy sauce
Baking & Spices
1/2 tsp Red pepper flakes
1 tsp Sesame seeds
1 tbsp Sugar
Oils & Vinegars
2 tbsp Rice wine vinegar
1 tbsp Sesame oil

Ingredients:
8 Persian cucumbers, diced into chunks 1 pint cherry tomatoes, halved 1 cup chickpeas (rinsed) 1/2 cup crumbled feta cheese 1/4 cup finely sliced red onion 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh mint 2 tablespoons fresh lemon juice (juice of about 1/2 medium lemon) 2 tablespoons olive oil Sea salt, to taste Preparation: Place the diced cucumbers, the cherry tomatoes, the chickpeas, the red onion, 1/4 cup of the feta cheese, half of the dill, half of the parsley and half of the mint into a large bowl; add the lemon juice and the olive oil, along with a couple of good pinches of sea salt, and gently toss together to combine. Spoon the salad out onto a serving platter or into a salad bowl, and sprinkle over top the remaining 1/4 cup of feta cheese and the remaining herbs, and serve. Tips and Tidbits for Cucumber Salad: Persian cucumbers work great: I'm a huge fan of Persian cucumbers, as they can be eaten wholeno seeding or peeling necessary, and absolutely delicious! Fresh herbs for extra flavor: I love the combination of fresh parsley, dill, and mint for this hearty saladit creates a really fresh and cool flavor. But you can use any one of these as opposed to all three, or even substitute cilantro. Cherry tomatoes for sweetness: Bright little cherry tomatoes add a bit of juicy sweetness, but feel free to use whatever tomatoes you have on hand, or that you prefer. Simply dice them up and toss 'em in! Substitution for fresh lemon juice: You can substitute red wine vinegar for the lemon juice if you prefer, as this is also adds a nice subtle and tasty tang! Make ahead: If you'd like to prep the salad ahead of time, simply add all of your chopped veggies, feta, chickpeas and herbs to a bowl, cover with plastic wrap and keep cold. Then, when you are ready to serve the salad, drizzle in the olive oil and the lemon juice, sprinkle in the sea salt, and toss everything together. Leftovers: Any leftovers from this salad are just as delicious the next daysimply cover with plastic wrap and keep in the fridge!

Ingredients

4 Persian cucumbers (about 10 1/2 ounces; 300g), sliced crosswise 1/2 inch thick 1 tablespoon (8g) coarse ground gochugaru (Korean chili flakes) 1 1/2 teaspoons (6g) kosher salt 1 teaspoon (5g) sugar 2 tablespoons (30ml) unseasoned rice wine vinegar 1 teaspoon (5ml) fish sauce 1 medium garlic clove (5g), very finely minced or grated 3 tablespoons (45ml) toasted sesame oil 1 tablespoon (10g) toasted sesame seeds

Ingredients
1 red pepper, seeded and finely diced 1 English cucumber, seeded and finely diced 2 large tomatoes, seeded and finely diced 2 tablespoons olive oil 2 tablespoons balsamic vinegar 1 teaspoon dried oregano Salt Freshly ground black pepper

Ingredients
3 English cucumbers, halved and sliced 2 teaspoons kosher salt 1 cup rice vinegar 1 cup water 2 1/2 tablespoons sugar 1/2 teaspoon crushed red pepper flakes 1/2 cup diced red onion.