Cucumbers are probably my kids favorite vegetable, so I knew I couldn’t go wrong picking up a handful of cukes at the farmers’ market this week. When buying cucumbers, you want to avoid soft spots or blemishes. Be sure to choose a cucumber that best fits your plans–whether that’s pickling, slicing up for salads, or just eating raw. Cucumbers will usually keep for about a week in a plastic bag in the refrigerator.
These little cucumbers would have been perfect for making pickles, but I needed a quick and easy side dish for dinner, so I opted to whip up one of my favorite cucumber salads instead (although I’ll definitely be revisiting the pickle idea!).
This simple salad takes about 5 minutes to put together and the creamy dill dressing is the perfect accompaniment to fresh cucumbers. I like to use seedless cucumbers, but really, any type of cucumber will work. I try to refrigerate this salad for at least an hour before serving, but not more than 3 or 4 hours–it’s definitely best the day it’s made.
If you don’t have any buttermilk handy, just mix a tablespoon or so of vinegar into regular milk and let it sit for a few minutes. If you prefer a thicker dressing, us a little less buttermilk and/or a bit more mayonnaise.
Who Dished It Up First: Adapted from Taste of the South.