I heard a rumor when I picked up my share today that people feel like they are drowning in cucumbers. This is an old family recipe from Bulgaria. There are many variations as cucumbers in yogurt are enjoyed in many different countries. So if you have a favorite flavoring combination, try it out. Think of this as a type of salad for hot summer days. It’s a great side dish, too.
Ingredients 2 cucumbers 1 tablespoon dried dill (remember to use more if you have fresh) 1 1/2 cups plain yogurt 2-3 tablespoons lemon juice (more or less to taste)
This is a recipe I modified from the fabulous book, From Asparagus to Zucchini. I added more vinegar for more zing and more soy sauce for more flavor, and switched out the sugar with local honey. I used a low-sodium Tamari, so if you’re using a full sodium soy sauce you might want to taste for saltiness before adding the 2nd teaspoon. It’s best if you put it in the fridge for at least an hour for it to marinate and cool.
2 cucumbers 2 tablespoons rice wine vinegar or white
If you are looking for a traditional Greek salad this is it! This recipe comes from a dear friend of our’s from California. Voula was our neighbor and a native Grecian.
Ingredients 2 medium Cucumbers – peeled and cut into wedges 4 medium Tomatoes – cut into wedges 1 medium Sweet Red Onion – sliced 1 8 oz package Feta Cheese – soaked in water 2 tablespoons Greek Oregano – whole leaves or chopped. Fresh preferred. ½ cup Olive Oil ¼ cup Red Wine Vinegar Salt & Pepper to taste
Directions Combine cucumbers, tomatoes and onion into a bowl. Crumble Feta