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cooking.nytimes.com
This recipe is by Molly O'Neill and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Quick easy quinoa salad with cucumbers and mint. Perfect for a summer picnic salad!
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We developed this mid-summer salad to use an overabundance of fresh cucumbers, tomatoes, and celery. This recipe makes more dressing than you need for the salad, but it will keep almost forever in the refrigerator.
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A big bowl of sliced cucumbers with sweet onion and tomato is marinated overnight in a sweet and tangy balsamic dressing, then served cold.
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Drain some low-fat yogurt overnight to make this yummy cucumber dressing. This is a delicious topping for grilled chicken or meat. It's also a great dip for veggies and pita chips.
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An Indian-style take on one of our favorite vegetables.
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Thai cucumber salad (ajad) is the classic accompaniment to many deep-fried and barbecued appetizers and some curries. It's best made a few hours before serving.
cooking.nytimes.com
This straight-from-the-garden vegetable salad is the essence of summer on a plate It’s very easy to make, but you’ll need to buy sweet young corn, tender enough to eat raw, as well as perfectly ripe avocados and the freshest cucumbers Feel free to add cherry tomatoes and radishes, and sprigs of crunchy purslane, if you can find it.
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Get Baby Heirloom Tomato and Cucumber Salad Recipe from Food Network
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Inspired by wonderful produce at my local coop, this crisp and cool cocktail is a great way to start off the summer party season. This yields enough to make...
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Crisp and delicious, this salad made with layers of cucumber, tomato, and topped with feta cheese is a wonderful addition to a summer picnic.
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This simple summer salad is made with tomatoes and cucumbers tossed with olive oil and vinegar.