Cucumber Salad

Straight from the garden, just picked cucumbers tossed within minutes. Nothing but garden freshness with a minimum of ingredients you most likely have in your fridge and pantry. Pure deliciousness.

Here’s my grandmother’s upscale version. She loved to serve this salad in the summer along side a perfectly cooked steak. We were a happy bunch, those summers!

Recipe

Serves: 1 (or 2 very small portions)

2 Small garden fresh cucumbers or one large store bought-peel (or not), slice thinly
1 Roma tomato-seeds and pulp removed, then chopped
2 Small jalapeno-seeds removed, then diced
Salt and pepper to taste

Dressing:
1/4 Cup cider (or white) vinegar
1 Generous teaspoon of sugar
Mix these two well until sugar is dissolved.
Pour over the cucumber and veggie mixture.
Refrigerate for 30 minutes or not.

Topping:
Drizzle with extra virgin olive oil just before serving
Add crumbles of feta cheese-optional

Don’t forget the salt and freshly ground pepper.