Thursday, July 30, 2009

Summer cucumber salad

So, it's Thursday. Otherwise known as CSA day. Otherwise known as the day we eat the last of last week's CSA veggies. This week, that meant a big cucumber.

This salad was a little of this, a little of that, and it was fabulous, probably the best cucumber salad that I've ever made, and I make a lot of it.

Cucumber greek-ish salad
1 large cucumber, quartered lengthwise, seeded, and sliced into 1/4 inch wide slices: 1.00
1/2 tsp salt
2 T pepperoncini, chopped: 0.20
6 kalamata olives, sliced: 0.20
2 T sun dried tomatoes in oil (chopped), plus a little of the oil: 0.20
2 small cloves garlic: 0.10
2 T roasted red pepper, chopped: 0.20
2 T feta cheese: 0.43
pinch dried oregano
pepper to taste
1 T balsamic vinegar: 0.10
1 small tomato, diced: 0.30
Total: $2.73 for about 3 cups, or $0.91 per generous 1-cup serving.

Put the cucumbers in a colander over a bowl. Toss with salt. Fill a ziploc bag with water and put it on top for one hour to press and drain out some of the water. Use a towel to pat dry the cucumber at the end of the hour.

Toss remaining ingredients together and enjoy.

I had this with fresh corn from the CSA (the corn and tomato were in today's haul), and a veggie burger.

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