Category: Cucumbers

This takes 7 minutes to whizz together plus a couple of hours in the fridge (ideally). It's a great way to work through cucumbers and a flavorful, cool summer dish.  ... Read more »

I happened to have some leftover pita bread that sparked the inspiration for this salad. This salad is a bit of a springy, non-traditional spin on a Fattoush salad. If you don’t have pita, you could make some toasty croutons instead. It’s a bright and crunchy salad with lots of flavor and texture.   ... Read more »

I ate rice salads in Italy many years ago and am also pleased when I remember to make one. This combines sweet, tart, and crunchy elements with a bright citrus dressing. It makes good leftovers but try to bring it to room temp before eating--the texture and flavor are both much better than when cold. ... Read more »

This is a fantastic crunchy, winter salad template. The key is to chop everything more or less the same size and to not skip or skimp on the toasted peanuts.  ... Read more »

It's hard to beet fresh corn, especially dressed with lime juice to balance the corn's sweetness and tossed with cucumbers, cilantro and maybe a little tomato.... Read more »

I had leftover lentils and rice to use up from a photo shoot of one-bowl meals. It's a bit of work to cook both of these just for this meal but it might just be worth it! I always suggest cooking more beans and grains than you ever need for a given recipe so if you get in the habit of cooking a pot or two at the beginning of the week, a dish like this can come together on a weeknight.... Read more »

This employs some of my favorite spices and elements of Indian cooking. It's a beautiful, light and delicious combination of green lentils, tangy raita, crunchy peanuts and spicy, fragrant tofu or cauliflower.   Make it with either tofu or cauliflower or any vegetable you'd like.  ... Read more »

This bowl is a template - use different grains like quinoa or farro, add meat or leave it off, or add in different veggies. The sauce is tangy and bright and you might make extra to put on any leftover grains or vegetables, meat, etc.   Serves 2  ... Read more »

This is just a template to assemble a delicious bowl of food. The sauce makes everything taste good. You can use either yogurt or tahini in this sauce or a combination of both. I love all versions! Cook a pot of grains and then let people customize their bowls to suit their taste.  ... Read more »

In Indian cuisines (and other South Asian cuisines) spices are often added to hot oil or ghee (clarified butter) to temper the spices, i.e. release the spices essential oils and flavors. This flavorful oil, called a tadka, makes for a wonderful salad dressing.  ... Read more »

This is a bright, hearty salad with plenty of crunch. It keeps well, making it a good lunch-box or potluck candidate.   Whole grains like this take a while to cook, about an hour if you haven’t soaked them (which I often forget to do). But they keep well, so cook a big pot at the beginning of the week and use it in a variety of ways.... Read more »

Whether you have a picnic or potluck to go to, need a portable work lunch or just want something delicious, this flexible salad fits the bill.  Whole grains like this take a while to cook, about an hour if you haven't soaked them (which I often forget to do). But they keep well, so cook a big pot at the beginning of the week and use it in a variety of ways.   Variations Sub fresh mozzarella for the feta or skip the feta and add a handful or two of garbanzo beans Use fennel, green beans or snap peas instead of the cucumber Add fresh or roasted sweet peppers Farro, rye, barley, wheat berries, or about 3 1/2 cups cooked grains, will go very well in this dish. ... Read more »

This takes 5 minutes to pull together and is so delicious. It's my son's second favorite salad, after Caesar salad. It's similar, but much simpler, to this one. It's bright, spicy from the ginger and garlic, crunchy and fresh.  ... Read more »

Mid summer cucumbers, tomatoes and sweet, crunchy onions paired with salty savory feta and olives is really a wonderful thing. It may not be authentic but it will be delicious.   Use however much feta and olives you like. The ratio really should depend on your taste (or what you have on hand).   Variations I sometimes can't resist adding fresh mint, basil and even arugula. You could add corn, sweet and/or hot fresh peppers, or whatever else strikes your fancy ... Read more »

In the summer I like to keep fresh feta, goat cheese and/or fresh mozzarella on hand so I can toss together quick salads like this. You can substitute parsley or basil for the mint.... Read more »

This is such a simple, fresh and bright salad that could serve as a lovely ending to a summer meal. The cucumber, in the melon family itself, happily straddles the sweet/savory line here.... Read more »

A quick, fresh salad and don't skimp on the peanuts--they add loads of crunch and flavor. You can certainly use other nuts or seeds if you don't have peanuts.... Read more »

  This is a delicious combination of two fruits in the same family. It's the same salad as this one with the addition of the sweet melon.  ... Read more »

This is a quintessential summer salad that takes 5 minutes to put together. Add feta or fresh mozzarella if you'd like but the simplicity of this is just lovely.  ... Read more »

  --Slightly adapted from Racheleats.com   Sweet, salty, cool, crunchy and full of herbs. This is just a stellar combination.   Serves 4-6... Read more »