This time of year, gardens around the northern hemisphere are starting to produce wonderful things. I am picking beautiful sweet and hot peppers from my garden and I am frequenting farmers markets for other fresh taste of summer.
I wanted to make an appetizer for our Herb Society meeting and I didn’t want to turn the oven on. I also wanted to use as many local ingredients as I could. Cucumber salsa came to mind.
Cucumber salsa
Cucumber Salsa
- Cucumbers
- Red Onion
- Dill Weed
- Feta Cheese
Quarter and de-seed your cucumbers. (It is up to you whether you want to peel them or not.) Chop them – the size of the pieces depends on you. I chop mine pretty finely.
Dice red onion.
Combine cucumber, red onion, dill weed and crumbled feta cheese.
Options: you can add a bit lemon juice and you can also add some minced mint if you want.
Serve with pita chips, crackers or tortilla chips.
This is such a cool and crisp snack. The first time I had it was in Burlingame, CA sitting in a back yard with a few friend enjoying the summer evening. Great memories.
Where did it all come from:
- Cucumber: Martinez Farms (64 miles)
- Red Onion: my garden
- Dill weed: My neighbors garden
- Feta: far, far away, and I could have made it myself !
- tortilla chips: far, far away.
*You can click on the SSFC badge above to link to the other participants and see what they prepared for this weeks meal.
Sincerely, Emily
P.S. I will be “unplugged” from technology for a few weeks, so you will not see you comment appear until I plug back in and get back in the swing of things. I look forward to reading your comments and will respond to each and every one of them.
