Wednesday, August 15, 2012
Lemon Cucumber Salad
Whew! It's hot out there! In Phoenix, we are breaking records once again. We are having a record shattering heat wave. For the last 8 days we have seen high temps over 110° and have not dipped below 90° (for a low). Are you sure this isn't death valley? Poor Sammy the squirrel is MIA. I am hoping he hitched a ride north for the worst of summer.
This is the perfect time to hibernate a little (hey bears do it during the winter) and pull out some more cold dishes. I find that lemon and cucumbers are extremely cooling and refreshing so I created this fabulous salad using them both. It is unbelievable!
The crisp fresh vegetables with the flavor that this simple lemon vinaigrette provides is fabulous and I love love love this lemony dressing recipe. I love it so much in fact that I quadrupled the vinaigrette recipe and put it in a mason jar in my fridge. It is amazing on leafy green salads and also a nice touch drizzled on quinoa.
Don't forget to check out our fabulous $93 Catching Fireflies giveaway. I love these Mixin' Sticks Drumstick Spoons, I would love to serve this salad with these rockin' utensils! They have such cool and clever kitchen ideas.
Today is Two Post Wednesday - We are covering all your bases today. First check out this fast and easy Grilled and Breaded Chicken Sandwich! Fantastic flavors and an incredible marinade that makes this the most perfectly moist chicken you will ever grill.
Chinese food at home has never been easier. Check out this incredible 30 Minute Sweet and Sour Pork. It is Ahhhh Mazing!!! This 30 Minute Sweet and Sour Pork rivals ANY Chinese restaurant with the most delicious sweet and sour sauce I have EVER had and a special ingredient to crisp pork with out frying. This recipe is a keeper!
Lemon Cucumber Salad
6 cups thinly sliced English cucumbers
2 cups thinly sliced and quartered red onion
1 orange bell pepper, thinly sliced and quartered
1 pint grape tomatoes
2 teaspoons finely grated lemon zest
¼ cup fresh lemon juice
2 tablespoon extra-virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon sugar
In a large bowl combine lemon vinaigrette ingredients. Whisk thoroughly. Add cucumbers, onion, pepper and tomatoes. Toss to combine. Serve and enjoy!
SERVING TIP: This salad keeps well overnight, but to ensure it is crisp when served you can assemble as instructed and wait to toss the salad until you serve it!
Click here for a printable version of this recipe - The Slow Roasted Italian.com
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