Summer cucumber salad recipe

So we’re having a little heat wave here in the south, and frankly pretty much everyone is miserable. Yesterday it got so hot that the ashes and scraps in my firepit started smoking!

Pretty much all I want to eat when it’s this hot out is salad or popsicles. Last year, I made quite a few cucumber salads to leave in the fridge, and here’s one more of them. I added pasta to this one because it makes my husband think it’s more of a meal and he doesn’t eat the whole bowl then ask what’s for dinner.

As you can see it uses cucumber, tomato, red onion, feta, black olives and herbs.

I wound up using three of the cucumbers and an entire pint of cherry tomatoes, both cut into small pieces. Add a small red onion, also cut into small pieces, and a can of sliced back olives.
Boil your pasta in salted water until it’s just barely still chewy. Chunky pastas like bowties or rigatoni work well here, as it keeps everything about the same bite size.
Once your pasta is done, drain and rinse in cold water. (side note: you can save that water in a bucket for your plants. They like pasta water!)
Put the chopped veggies and drained pasta in a bowl and drizzle with a healthy amount of a good olive oil, some balsamic vinegar, and a decent amount of sea salt and fresh-ground pepper. Chop your fresh herbs up really fine (about a handful) and stir it all in. Good herbs to use here are basil, mint, dill, cilantro or oregano. Use whatever you want. I used a combo of basil and mint in this version. Put the bowl in the fridge and let the flavors combine, then serve in bowls topped with feta cheese. (don’t mix the feta in with the salad when you make it, it gets soggy…)

This keeps in the fridge for several days and is perfect for days like today when it’s 100 degrees before noon!


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