If you made CHIVE BLOSSOM VINEGAR, try using it in your cucumber salad! It’s so good!
I also never measure my ingredients when I make cucumber salad… I just slice up cucumbers, tomatoes, and onion/shallots from the garden and then add some vinegar, olive oil, and seasonings to taste (I generally use an Italian mix and a little sugar for a sweet-tangy taste).
I’ve shared the recipe below, but be warned that I a guessing at amounts. They should be close but make this according to your tastes.
Cucumber Salad Using Chive Blossom Vinegar
TIME:
10 min
|
Makes:
1-2 servings
HARVEST:
Cucumbers, shallots, cherry tomatoes, chives and chive blossoms
| INGREDIENTS |
|---|
| 1-2 cucumbers, peeled, sliced |
| 1/2 shallot, sliced (or 1/8 cup red onion, sliced thin) |
| 1/2 cup cherry tomatoes, cut in half |
| 2-3 Tbsp. CHIVE BLOSSOM VINEGAR or red or white wine vinegar |
| 2 Tbsp. avocado or vegetable oil |
| 1 Tbsp. Italian or Greek seasoning |
| 1 tsp. sugar (optional) |
| 1 Tbsp. chopped chives & blossoms |
| Salt and pepper if needed |
DIRECTIONS:
- Make the CHIVE BLOSSOM VINEGAR and allow to infuse for 1-2 weeks. If you do not have this, just use red wine or white wine vinegar.
- Wash and chop vegetables; add to a bowl with lid to shake.
- Strain the chive blossoms out of the vinegar and add 2-3 Tbsp. to a vegetables.
- Add a drizzle of oil, seasonings, and sugar.
- Adhere lid on bowl and shake to incorporate everything.
- Top with chopped chives and blossoms and serve.