I had a nice crop of euro cukes this year. At the height of the season I was picking 4 a day, they stacked up real fast! I made a batch of naturally fermented pickles with a bunch of them. They turned out okay for my first try. Hopefully I can work on that recipe again in November. I have 4 plants that I just got started from seed last month, trying an heirloom variety, lemon cucumber, along with the euros. This summer I also did straight 8's, but they were all bitter and did not produce that well :(
This recipe is really basic and fresh. It is so good to get raw foods into your diet every meal. Things are so processed nowadays, that it takes thought and effort to eat something raw. Raw foods have enzymes that aid in digestion and are overall cleansing.
You can scoop this salad on top of a bed of lettuce to make it a meal. A cup of cold, rinsed beans would make it heartier. I had some extra asparagus one day so I cut it up and blanched it before I added it to this salad, it was great!
1 ½ cup chopped cucumber
½ - 1 cup diced tomato
2 tablespoons thinly sliced red onion
10 fresh basil leaves, chopped
1 tablespoon chopped fresh oregano
1 garlic clove, minced
2 tablespoons balsamic vinegar
½ teaspoon salt
¼ teaspoon pepper
¼ cup extra virgin olive oil
¼ cup crumbled feta
Toss cucumber, tomato, onion and herbs together in a bowl. Whisk separately; garlic, vinegar, salt pepper and oil. Drizzle over vegetables and turn to coat. Top with crumbled feta. This will keep in fridge for about 3 days.