Oh, man. I love me some cucumbers. They’re prolific, refreshing, and versatile. I can eat one like an apple. What I look forward to most in the summer is a plain cucumber and tomato salad. Seriously–chopped cukes and tomatoes, salt and pepper, and swirl the juices in a bowl with a little ranch. I could eat this every day! You could also forego the ranch and just add a little lemon juice. SUMMER IN A BOWL.
What else can you do with your cucumbers?
Update Your Classic Caprese Salad
1-2 cups cherry tomatoes • 1/2 lb fresh mozzarella balls • 1 cucumber quartered and sliced • 1/2 onion (red) • 1/2 cup fresh whole basil leaves • 2 T olive oil • salt + pepper to taste • add 1 tbsp Balsamic vinegar if you like
Combine all and let it sit a few hours or overnight.
Photo from The Comfort of Cooking.
Cucumber Ribbon Salad
Y’all, on Pinterest, there have to be six million beautiful pictures of everything from Japanese-style to Greek, from creamy to tangy.
I’m just going to put a screenshot here for inspiration, but really, go. Look. So many beautiful salads.
Stuffed Cucumber Cups
Image from Food.com
Try them with any of the following:
- Chicken Salad, Egg Salad, Tuna Salad
- Herbed Cream Cheese, Ranch Cream Cheese
- Spinach Dip
- Ranch dip or dressing for your carrot and celery sticks
- Mediterranean : diced cucumber, finely chopped onion & bell pepper, seeded and chopped tomato, crumbed feta, olive oil, lemon juice, salt & pepper
- Melon cups: diced cucumber, crumbed feta, a splash each of balsamic or red wine vinegar, salt & pepper. Instead of melon, try blueberries, strawberries, or blackberries.
Corn & Cucumber Picnic Salad
from Love Foodies
6 ears fresh or 3 c frozen corn • 3 cucumbers • 1 red pepper • 1 green pepper • 1 red onion
Dressing : 1-1/2 cups Italian dressing • 2 Tbl vinegar • 2 Tbl lemon juice • 2 tsp sugar or sweetener • 1 tsp salt • 1 tsp pepper
Cook corn until tender. Rinse under cold running water or put in an ice bath; drain well.
(I like to just use leftover corn. ~ Erica)
Chop cucumber, red and green peppers, & onion. Add to corn in large bowl. • In a small bowl mix salad dressing with the remaining ingredients then pour over corn mixture and toss well. • Chill 2 hours before serving.
Use Cukes as the bread for appetizers or sandwiches.
I had a huge cucumber that was really seedy after several huge rains, so I scooped out all the seeds after slicing the cuke in half lengthwise. Then I layered on some ham and cheese for a simple, low-carb sub sandwich with some real crunch.
There are also people in the world that like a simple sandwich with mayonnaise and thinly sliced cucumbers.
How about using cucumber chips like crackers to scoop chicken or crab salad?
Use them to make your own healthier “lunchable”…
Cucumber ice cream? Come again? It’s only three ingredients? What? How is this possible? I don’t know and I don’t care. Just get this in my mouth! I found this recipe at the little epicurean.
1 1/2 pounds cucumbers*, peeled, seeded • 3 Tbsp fresh squeezed lemon juice • 1 cup granulated sugar
- Peel cucumbers and remove seeds. Cut into 2 inch pieces and place in a food processor along with lemon juice and sugar. Process until mixture is smooth.
- Transfer to an airtight container and let chill in the fridge until cold (1-24 hours).
- Freeze mixture in ice cream maker according to your unit’s instructions. Process until the mixture has reached a soft serve consistency. Transfer to a freezer-safe container and let rest in the freezer for at least 4 hours before serving. Allow to sit at room temperature for 5 minutes before scooping and serving. Garnish with fresh mint when serving.
*NOTES: 1 1/2 pounds is the weight after peeling and seeding the cucumbers.
This recipe is from PBS.com. Some folks recommend lime juice instead of lemon. Others add heavy cream or sour cream.
• 2-3 English cucumbers or 10 small Persian cucumbers (about 3 cups) • 1/4 cup Olive oil • 1/4 cup Ice cold water • 1/2 small clove Garlic • 1 tablespoon White wine vinegar • 2 teaspoons Fresh lemon juice • dash of Salt & pepper • a minute sprinkle of Cayenne
- Peel cucumbers and rough chop. Place all the ingredients in a large bow.
- In small batches puree mixture in a blender.
- Garnish with cucumber and a smattering of Extra Virgin Olive Oil.
- Serve with a fresh baguette.
Classic Creamy Cucumber Salad
from Ann’s Entitled Life:
4 large Cucumbers • 1 medium Sweet Onion • 1 cup Mayonnaise • 1/2 cup White Sugar • 1/4 cup White Vinegar • Salt & Pepper to taste • Season with dill
Cover with a lid, shake lightly. • Allow to marinate in the refrigerator for a minimum of 6 hours (overnight works well). • Refrigerate leftovers.
Creamy Cucumber Salad Dressing
from Mixed Greens Blog
1/2 cup cucumber, coarsely chopped • 1 tablespoon dill • 1/2 teaspoon jalapeno pepper • 1 large garlic clove • 1 tablespoon lemon juice • 3/4 cup yogurt (or, combine yogurt & sour cream) • 1 -2 tablespoon olive oil • 1/4 teaspoon salt • 1 teaspoon sugar (optional)
Combine all of these ingredients in a blender, process for a few seconds and it’s done, enough for two or six salads, depending. Store in the fridge.
…aaaand for the Grown-Ups, a refreshing beverage:
- 1-1/2 ounces silver tequila • 1-1/2 ounces fresh lime juice (usually half a lime) • 3 ounces cucumber juice (2 cucumbers, peeled, makes roughly 1.5 cups of juice) • lime & cucumber wedges for garnish
- Cucumber juice: Juice the peeled cucumbers in your juicer or blender. If using a blender, add the cucumber and blend for about 30-45 seconds until it looks like thick juice. Separate the pulp from the juice by setting a fine mesh strainer over a bowl or large measuring cup. Gently push on the pulp using a wooden spoon or spatula. There will be enough cucumber juice to make 4 margaritas.
- Margarita: In an 8 ounce glass filled with ice, add the tequila, lime juice and cucumber juice. Stir to combine. Garnish with a wedge of cucumber and lime.
Oh, DUH! Pickles!
Look, just slice ’em however you want and stuff ’em in a jar of pickle juice you already have in the fridge and come back in a week or two.
What do you do with all your cucumbers? Tell me in the comments below or email me at firstname.lastname@example.org.
I can’t get enough of them!
Love and cucumbers,
Next time, we’re talking about what to do with that unavoidable zucchini glut. Then the glorious tomato glut.
Did you miss anything in the Frugal Gardening Series with Emma at Misfit Gardening?