Cucumber and Baby Pea Salad Recipe
I’m not quite sure how it happened, but we now have four cucumbers sitting in the crisper. I guess I thought they were zucchinis and neglected to use them for anything. Thankfully, they’re still crisp and haven’t yet begun to wilt.
In looking for something to do with these cucumbers I realized that I have always used them for the same things. Chopped into salads, sliced with hummus, or grated into tatziki sauce. Nothing that quite lets the fragrant, cool and crisp flavor of cucumbers really shine.
When I was working in Switzerland I lived with two German girls. For lunch they’d often make a cucumber salad simply dressed in vinegar with slivers of onion and fresh dill. It was lightly dressed and seasoned and perfect as a side for spicy dishes or just as a salad.
This recipe, in Food & Wine is very similar, but has a bit more body and less sharp vinegar tang. Plus, it adds in the bright flavor of fresh baby peas. If the season was right, I’d substitute peas for fresh fava beans, but as peas are just coming around this is a great recipe.
- 1 cup plain whole-milk Greek yogurt
- 3 tablespoons fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 1 cup flat-leaf parsley leaves
- 1/4 cup finely shredded basil leaves
- Salt and freshly ground pepper
- 1 pound frozen baby peas, thawed (or fresh peas, or fava beans)
- 3 large seedless cucumbers (about 1 pound each)—peeled, halved lengthwise, and sliced crosswise 1/2 inch thick
- In a large bowl, combine the yogurt, lemon juice and olive oil.
- Mix in the parsley and basil and season to taste with salt and pepper.
- Stir in the peas, or favas if using, and cucumbers and serve.