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    Easy Cucumber Salad

    Use up the bounty of summer with this refreshing and crispy salad with cucumbers, rice vinegar, salt, pepper, and chopped fresh dill or basil.

    Photography Credit: Elise Bauer

    This easy cucumber salad consists of nothing more than the cucumbers, some rice vinegar, either dill or basil, and salt and pepper.
    You don’t even really need the herbs! Cucumbers are crunchy and cool with just some vinegar, salt, and pepper. But added dill or chopped fresh basil will elevate this simple cucumber salad to something just a bit more interesting.
    I like adding a mix of regular basil and Thai basil (the one that tastes somewhat licorice-y).

    Using Garden Cucumbers with Cucumber Salad
    About this time of year, we start having an easy cucumber salad almost every night with dinner. If you are a gardener, you know how prolific cucumbers are, right? They can easily grow out of control, climbing up the tomato cages and all over other plants we may have in the garden bed.
    Every other day I bring in a handful, peel them and chop them up for this simple, easy cucumber salad to serve as a side.
    To seed or not to seed cucumbers
    With cucumbers you can either seed them or not. Some varieties have thicker seeds that can be a little harder to digest or a bit bitter if the cucumber is on the mature side.
    There is a lot of flavor right around the seed, so if the cucumber’s seeds are still small and tender, you can easily leave them in.

    To peel or not to peel cucumbers
    Should you peel your cucumbers for cucumber salad? Again, it depends on the variety and maturity of the cucumber. English or Persian cucumbers have thin skins which you do not need to peel.
    Regular market cucumbers may have thicker peels that can be tough and bitter, so it’s best to peel those.
    How to determine the bitterness of a cucumber
    Cucumbers can vary in their level of bitterness. Usually the older they are, the more bitter they are—and the seeds are often more bitter than the flesh. Once you cut into a cucumber, taste it.
    If bitter, scrape or cut away the seeds. You might also want to soak the chopped cucumber in salt water to help offset the bitterness. The cucumbers we get are usually fine as is, but I have had some bitter ones.
    Make-Ahead and Chill
    This salad is great to make and eat immediately, or you can assemble it ahead of time and chill it in the fridge. Note that if you let the cucumber salad sit longer than an hour or two, chilled or room temperature, the cucumbers will start to lose their crispiness.

    From the editors of Simply Recipes

    What to Serve with Cucumber Salad
    This simple salad is a perfect side to just about any summer meal. Try it with grilled chicken or salmon, in particular. This salad also travels well so it makes a good choice for a picnic.
    Suggestions & Substitutions
    So many of you have made this salad over the years and sent us notes about how you changed or added to the recipe. Here are a few favorites!
    Top with toasted sesame seeds
    Add thinly sliced red onions, sweet onions, or scallions
    Toss with feta cheese
    Add chopped summer tomatoes or cherry tomatoes
    For a creamy version, add a few spoonfuls of mayo or sour cream, or even a splash of heavy cream
    Add a few pinches of sugar if needed
    STAY COOL AS A CUCUMBER WITH THESE 5 SALADS

    Updated July 28, 2020 : We spiffed up this post to make it sparkle and add some extra information! No changes to the original recipe. Enjoy!

    Easy Cucumber Salad Recipe

    Cucumbers can vary in their level of bitterness. Usually the older they are, the more bitter they are—and the seeds are often more bitter than the flesh. Once you cut into a cucumber, taste it. Scrape away any bitter seeds or soak the chopped cucumber in salt water to help offset the bitterness.
    We almost always peel thick-skinned cucumbers, but there are some varieties with thin, mild peels that you don’t need to peel. Taste first if there is a question.
    To chop the basil, chiffonade it by stacking the leaves on top of each other, rolling them up like a cigar, and taking thin slices from one end to the other.

    Ingredients
    1 to 2 large cucumbers (or 4 to 5 smaller cucumbers), peeled (if using thick-skinned cucumbers), quartered lengthwise, then sliced crosswise
    1 to 2 tablespoons chopped fresh dill, basil, or Thai basil (see Recipe Note)
    2 to 3 tablespoons seasoned rice vinegar
    Salt and pepper to taste

    Method

    1 Make the salad: Combine all ingredients in a bowl and toss to coat.
    2 Serve the salad: You can serve this immediately, or make ahead (up to a couple of hours) and chill.

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    Elise Bauer
    Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
    More from Elise LEGGI TUTTO

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    Zucchini Bread

    Zucchini bread is a perennial favorite and what to make when the gardens are overflowing with this summer veggie. This easy bread is tender and gently spiced.

    I still remember the first time I encountered zucchini bread as a teenager. I had a hard time getting my mind around the concept. At the time, zucchini was something my mom made me eat, and not anything you would bake into something sweet.
    Fortunately, the pathway into my naturally resistant-to-new-foods teenage mind had already been cut with carrot cake. Heck, if you could get something that good out of carrots, why not zucchini?
    After one bite, I was sold forever. Grated zucchini, mixed into the batter, brings moisture and tender texture to what is essentially a spice cake.
    VIDEO! How to Make Zucchini Bread

    No need for a mixer
    This is a favorite, tried-and-true zucchini bread recipe. It couldn’t be easier; you don’t need a mixer!
    It’s basically our zucchini muffin recipe in a bread form. It’s a standard quick bread recipe that starts with grated zucchini, about 3 to 4 cups of it. It is pretty forgiving. If you use 4 cups, it will result in a more moist and dense bread.

    How to Prepare the Zucchini for Zucchini Bread
    Grate the zucchini on a standard box grater. No need to peel!
    After grating, place the grated zucchini in a sieve over a bowl to drain any excess moisture while you prep the other ingredients.
    Note that different zucchini can really vary in their moisture content, depending on if they were garden picked in season or store-bought off season.
    A tip I learned from my grandmother is if I grate zucchini and it is on the dry side, to sprinkle water over it, and then let in drain in a sieve.
    What Can I Add to Zucchini Bread?
    Walnuts and pecans are especially good in zucchini bread, and so is dried fruit. I like raisins or dried cranberries, but you can also add shredded coconut, a handful of mini chocolate chips. A bit of orange zest would work too, or grated apples or carrots.
    By the way, I used to also show a second recipe on this page for a version with crushed pineapple. You can now find that recipe here: Zucchini Bread with Pineapple.

    How to Store and Keep Zucchini Bread
    This bread will keep at room temperature in an airtight container or wrapped in plastic wrap for several days. If you would like to freeze it, wrap it in aluminum foil and place it in a ziptop freezer bag, pressing out as much air as possible.
    Frozen zucchini bread will taste best if you eat it within 3 months. Thaw it on the countertop, still wrapped, or in a low oven. (More freezing and thawing advice in this post.)
    HERE ARE 5 MORE QUICK BREADS YOU MAY LIKE

    Updated July 26, 2020 : We added a video to help guide you through making this recipe. Enjoy! LEGGI TUTTO