This pickled cucumber salad is a great summer alternative to a traditional green salad. And it's so easy that you can throw it together in minutes while the grill heats up.
And lately our favorite way to enjoy this salad is on the side of a delicious delmonico steak from Martin's in Reading Terminal. We share the steak and get our salad on — a super-easy meal in a snap!
We recently had a furry houseguest for a couple of weeks — Rosie agreed that this meal was fab!
By the way...the view? To the south, the city.
And to the west, the beautiful sunset beyond the Russian Orthodox Church that's a block away from our house.
Lovely! Great for digestion.
Pickled Cucumber Salad (makes 2-3 servings)
2 large cucumbers
1/2 medium red onion
1/4 cup rice vinegar
1 tsp. sugar
1/4 cup crumbled fresh feta (optional)
Fresh ground pepper
- Wash and roughly peel your cucumbers (I like to leave a little green to add color to the salad). Then use a vegetable peeler to cut the cucumbers into thin, wide ribbons. I was recently gifted Martha Stewart's Magnetic Peelers — they work great for this! Slice your red onion very thinly and combine with the cucumbers in a bowl.
- Stir the sugar into the rice vinegar until the sugar dissolves. Then pour over cucumbers and onions. Stir, toss in the crumbled feta, and season with pepper to taste.
Click here for a printable recipe!