Birth Announcement Form
Existing Subscribers Renew
Change Of Address
Vacation Stop Request
Crisp, cold cucumber salad
Photo by Annie Rouleau-Scheriff Cool, crisp cucumbers are the main ingredient for this easy summer salad.
photo by Annie Rouleau-Scheriff
July 24, 2014
Cucumbers are a summer favorite of mine. Crisp, cold and juicy. I threw together a cucumber salad that will pair nicely with anything from the grill. A change up from the usual dinner salad.
Summer Cucumber Salad
2 English cucumbers, peeled
1/3 cup thinly sliced red onion
1 - 15 oz. can chick peas, drained and rinsed
1/4 cup olive oil
1/4 cup red wine vinegar
1/2 teaspoon sugar
salt and pepper to tastes
1/3 cup chopped fresh parsley
1/3 cup crumbled feta cheese, optional
sliced hard boiled egg, optional
Cut peeled cucumbers into quarters (lengthwise) then slice. (I leave just a bit of skin on cucumbers for color).
Place in a bowl along with red onion and chick peas. Toss lightly.
In a small bowl whisk together olive oil, vinegar and sugar. Season with salt and pepper and pour over cucumber mixture. Add parsley and toss again.
Chill in refrigerator about an hour before serving.
Turn these tasty cucumbers into a meal. Top with crumbled feta and add a hard boiled egg as a side car. Now that's a summer meal.
To read the rest of the story, log in or subscribe to the Grosse Pointe News >>
Learning the rules of safety early
Theater hands out awards
Hookah smoking on the upswing
Providing health education
Wisdom and worship
Junior League of Detroit elects new officers
Recent Annie Rouleau-Scheriff
A perfect potato salad
Making macaroni salad
A taste of New England
In honor of Dad
Peppadews: Sweet and sassy
e-mail this article link to a friend
letter to the editor about this article
print this article
copyright 1999 - 2015