Our garden has really started to take off. My orange peppers are slowly turning colors, tomatoes are becoming plump, and I have more hot peppers than I know what to do with! As expected, the cucumbers have taken the lead as the highest producer. And that is ok with me.
Anyone who knows me knows that I LOVE cucumbers. I can thank my father for this obsession. Growing up, my father had a small vegetable garden. Every summer, he harvested his cucumbers to make a dill cucumber salad. It has always been one of my favorite dishes. This year, we have so many cucumbers that we’d be eating this salad every day for every meal if we wanted to use up all our cuc’s. So I’ve been making modifications to his salad to spice up our veggie side dishes.
The spicy peppers rival the cucumbers in multiplicity so I added a pepper to our salad. It was a bit too spicy for poor Matt (he’s a bit of a wimp when it comes to heat) so I added less red pepper flakes. I recommend opting for less heat at first and add more to taste.
- 1 large cucumber, sliced
- 1/2 red onion, sliced
- Red wine vinegar
- Handful of fresh chives
- Dash of red pepper flakes
- Salt and pepper to taste
- Wash cucumber slices in a colander.
- In a small bowl, whisk vinegar, red pepper flakes, chives, salt, and pepper together.
- Mix red onion and cucumber together in large bowl. Toss with dressing. Let it marinate for an hour before serving. Enjoy!
Serves 8. Approximately 1/2 cup per serving. 0 WW Plus Points per serving. 2 WW Plus Points for entire dish.