I sometimes whine about cooking when it’s hot, and I’m clearly not alone. In fact, Cooking Light ran a piece in their July issue about 5-minute sides along with all sorts of shortcuts to avoid the kitchen. It’s not just me!
I made their recipe for Greek Salad Cucumbers for an impromptu picnic dinner. It’s less like a salad or a side and more like super-fast pickles. And they are awesome: crunchy, salty and satisfying on a sticky evening. Plus they’re apparently quite healthy.
- 1 English cucumber, cut into quarters lengthwise and then crosswise
- 2 tablespoons red wine vinegar
- 2 teaspoons extra-virgin olive oil
- 1/4 teaspoon sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 ounce feta cheese, crumbled
- 1 tablespoon finely chopped fresh dill
Combine all the ingredients in a bowl and swirl around to coat the cucumbers. I misread “red wine vinegar” as “rice vinegar,” only to realize 1/4 tsp of the way through that I was out of rice vinegar. I switched to white vinegar before realizing it actually listed red wine vinegar. And I failed to measure anything. Ya know what? It didn’t matter one bit; they were still delish.
Taste and adjust to preference. The leftover liquid made a nice cracker dip too.