Summer Cucumber Salad
So I’ll admit it, I got really lazy today and decided I wasn’t in the mood to make anything too elaborate. We had a bunch of left over vegetables from our lake vacation and it just so happened this recipe made it so I wouldn’t have to go to the store.
The dressing was a very mild, but tasty white wine vinaigrette dressing. I also added some sunflower seeds on top because everyone likes them a lot at my house.
I think I’m tired of just cut up vegetables to eat with dinner, so I might have to keep making little fresh vegetable salads like this more often.
Recipe created by Epicurean Mom
2 cucumbers, skin shaved and sliced in 1/2-inch slices
1/2 red bell pepper, chopped in 1-inch pieces
1/2 orange bell pepper, chopped in 1-inch pieces
3 scallions, coarsely chopped
1/3 cup halved Kalamata olives
1/4 cup slivered almonds
Edible flowers *Optional*
1/4 cup olive oil
1/2 teaspoon garlic, minced
1 tablespoon fresh lemon juice
2 tablespoons white wine vinegar
1/8 teaspoon dried oregano
Salt and pepper to taste
Combine all dressing ingredients, stir well, set aside.
Place salad ingredients in a medium bowl, pour dressing and toss to coat. Cover and place in the fridge to chill for at least 1 hour and up to 1 day ahead.