Z and I love cucumbers, and seeing that it’s spring, we always seem to have an overabundance of them.
Growing up, my dad always made this balsamic-y cucumber salad that to this day I still love. but I thought, how can I put my own stamp on this incredibly easy, inexpensive and healthy side dish?
With my favorite fruit of course!
I know pomegranates are no longer in season, but every once in awhile they pop up in my grocery store and I get them, because I love them, and they are so versatile to cook with. Sweet, savory, you name it, you can use a pomegranate in it.
So I decided I would slice up my 6 huge cucumbers, and make a pomegranate vinaigrette to go over top. I promise you will not want to stop eating these cucumbers once you start.
This is what you’ll need;
5-6 large cucumbers (not english), peeled and sliced in thin rounds
2 medium sized white onions, sliced in nice spear sized pieces
1 whole medium-large pomegranate
2 lemons, juiced
2 tea salt
1 tea pepper
1 handful of fresh cilantro, chopped
2 cloves garlic, minced
1 tea cumin
1 tbsp balsamic vinegar
1 1/2 tbsp olive oil
1 tea apple cider vinegar
1 tea rice wine vinegar
1/2 tbsp sugar
Okay let’s get started. Slice up your cucumbers in rounds and put them in a bowl. Slice up your onions, add to your cucumbers. Next, add you balsamic, apple cider and rice wine vinegar to the bowl. Set aside.
De-seed your pomegranate. I LOVE doing this. So does Z. I think it may take a special type of person to enjoy this as it’s pretty labor intensive. But these tiny pops of color and flavor are SO worth it (if they aren’t to you, you can buy pomegranate seeds at stores like Trader Joe’s and Whole Foods – sometimes the grocery store). Cut your pomegranate in half and turn over over a bowl. Take a wooden spoon and whack the pomegranate. You should hear an actual whack sound. The seeds will start falling out after a couple of really good whacks. Once that happens, you’re in the clear, keep whacking and your seeds will come. It’s really fun. Once you’ve deseeded, add seeds to a cuisinart along with the spices and olive oil. Give it a whizz. Now add your cilantro, lemon and garlic. Whizz until you have a smooth paste. Dump into the cucumbers and toss until everything is coated. Taste. If you think it needs a little more salt or olive oil, by all means add it! By the way – the longer this salad marinates, the more flavorful it becomes. I usually try to make this salad the night before I’m going to serve it to get the best flavor.
This is a fantastic picnic food as it keeps outdoors for a while and the cucumbers are nice and fresh in the hot sun. I hope you enjoy!