This cucumber salad is perfect for any summer barbeque! I loved the fresh herbs that gave it a nice extra flavoring, and John loved that he got to eat his favorite veggie, cucumbers! I have a semi-CSA going with a guy that I work with.Besides being an awesome professional at our work, he goes home at night to his farm 75 miles from the city. There he has cows, chickens, and a lot of land to grow vegetables. He had never heard of a CSA before (he must live under a rock), so I quickly introduced him to the concept and told him I’d be his first customer.

It’s great – he picks the veggies that morning and then brings them into work. Delivered right into the fridge and then onto the train with me! A few weeks ago, we got about 35 hot italian peppers! This week we got about a dozen cucumbers. The perfect excuse to make this salad!

Cucumber Herbed Salad (adapted from Cooking Light)
Serves: 3 (1 cup each)
2 tablespoons greek yogurt
1 tablespoon dill, finely diced
1/2 tablespoon parsley, finely diced
1 tablespoon lemon juice
1/2 tablespoon olive oil
1 teaspoon dijon mustard
1/8 teaspoon salt
1 garlic clove
1 1/2 cups thinly sliced cucumber (we used 2 medium sized ones)
1 1/2 cups thinly sliced red onion (we used 1/2 a red onion)

In the food processor, combine yogurt, dill, parsley, lemon juice, olive oil, mustard, salt, and garlic clove. Process until fully combined. In a large bowl, toss cucumber and red onion slices. Drizzle with yogurt mixture, toss to combine. Serve immediately.

If you let this stay out (or want it for leftovers), you will need to salt the cucumber and let the water drain out of it before making the rest of the dish. It takes more time but the mixture will NOT stay if you aren’t going to serve it immediately (it will get very watery – gross!).

Nutrition Facts, per serving, from Cooking Light:
Calories: 65
Fat: 2.6g
Carbohydrates: 9.9g
Sodium: 150mg
Protein: 1.8g

Until the next time my oven is on…