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Cucumber Salad

Cucumber Salad

This is something that’s too simple to be so good.

I normally make a tomato, red onion, cucumber salad with feta. It’s a great base dish that I eat all summer when tomatoes are at their freshest and you never want to cook. If I need something more substantial I would add grilled chicken and cooked pasta and have a full meal as well as leftovers for a few yummy lunches.

Then one day I went to make this and I had no red onion. Then my tomato was also to squishy to be saved. I only had one good cucumber and figured what the hell?

This is so good. It’s too good. I’ve given this recipe to 6 people and all have texted me or called to say how amazing it is. It’s yummy, fresh, filling and so easy. It’s good as a side or as a quick snack when you want something flavorful and quick.

Cucumber Salad

1 cucumber
Rice Wine Vinegar - I use Marukan Seasoned |
Good Olive Oil
Sea Salt
Fresh Cracked Pepper
Any herbs you want to use like dill or cilantro (optional)

peel and slice the cucumber in chunks
put into mason jar or tupperware with lid
add olive oil ( a glug)
pour rice wine vinegar in (double glug)
season with salt and a healthy amount of pepper
close jar or container and shake

I don’t have an exact recipe but I always use a 2:1 ratio of olive oil to rice wine vinegar and a large amount of fresh cracked pepper.

If you’re eating this and thinking it would make a delish pasta salad or salad dressing you’re right. I often take the juice left and use it in something for lunch the next day. Like I said this started out as a tomato, cucumber, red onion and feta salad but throw it over grilled veggies or use it as the dressing in the grilled chicken pita. It works with everything. Enjoy!

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