cucumber saladMost Saturday mornings I find my way to the Viroqua Farmers Market.  There is something about the smell of coffee and fresh herbs, the sight of brightly colored flowers and vibrant produce, the sound of musicians strumming their guitars and singing soulful songs, and the promise of tasting maple syrup samples or cinnamon basil leaves that is too sweet an invitation to refuse.

Last Saturday I was meandering around the farmers market with my good friend and fellow farmers-market-lover, Callie, looking for red onions and dill.  I already had some cucumbers, generously shared, from Theresa’s abundant garden and was on a mission to make a cucumber salad.  I found dill at Farm Under a Rock’s stand and red candy apple sweet onions at Bountiful Baskets Farm’s stand .  With the fragrant dill and sweet onions in hand I headed home to prepare the salad.

This cucumber salad is crisp and refreshing with sliced cucumbers and sweet onions lightly dressed in a tangy sauce.  It is simple to pull together and perfect for a summer picnic or grill-out.


Cucumber Salad

1 clove garlic, minced

1 ½ tablespoons sugar

1 ½ tablespoons vinegar

1/3 cup Stonyfield Plain Yogurt  or Organic Valley Sour Cream

¼ teaspoon salt

¼ teaspoon pepper

1 tablespoon finely chopped fresh dill

½ – ¾ cup thinly sliced sweet onion

2 medium cucumbers

  1. In a large bowl whisk together the garlic, sugar, vinegar, yogurt or sour cream, salt, pepper, and dill.
  2. Cut off the ends of the cucumbers and peel them, if desired.  Cut the cucumbers in half lengthwise, and use a spoon to remove the watery seeds and membranes.  Cut the cucumbers in ¼ inch slices,  resulting in about 4 cups of cucumber slices.
  3. Gently stir the onions and cucumbers into the dressing, until coated.  Store in an air tight container in the fridge for at least 1 hour before serving.