I think a reason I have yet to put my recipe for cucumber salad into my column is because it's so simple and not as complex as previous dishes, but that is kind of what makes it so perfect. I love a side dish that is mainly made out of pantry items and all you need is a few homegrown veggies.

I have made my cucumber salad (mixed in with the occasional squash) too many times to count. This is a recipe I typically “eyeball” the ingredients for, but I love traveling with this dish for bbqs or to have in my fridge if I want a light lunch. Spoiler alert: I use this same exact recipe and swap out the cucumbers for canned green beans around Christmas time.

Gene's Aunt Jen was nice enough to give me some delicious cucumbers from Diehl's farmstand (available at Livingston Manors farmers' market!) and I was lucky enough to make a batch for a weekend camping trip that my friends and I all enjoyed.

To make my simple cucumber salad, you will need 2 cucumbers peeled and sliced thinly, about 1/8 cup olive oil (heavy drizzle), 1 teaspoon salt, 1/2 yellow onion minced, 1/2 teaspoon fresh cracked pepper, 2 teaspoons sugar, and a heaping pour of apple cider vinegar. You want that sugar to really balance out the vinegar. I like to mix them all together and taste to see what it needs.

This dish needs to marinate for at least a few hours in the fridge for those flavors to really come together. If I have squash on hand, I like to add that as well. I have tried using white vinegar instead of apple cider vinegar, and also have added dill, but I really enjoy the classic onion and vinegar flavors without any other flavors muddling it.

I urge you to try this recipe with some fresh cucumbers while they are still in season! Enjoy.

Claire Stabbert is an accomplished cook who loves to try new recipes. While she does enjoy eating at restaurants, she also loves to whip up a good meal at home. Claire gets some of her cooking inspiration from her grandfather and grandmother, Fred and Shirley Stabbert as well as Great Grandma Nellie.