simple cucumber salad with banana peppers

/

Finally, something other than rainbow chard is coming out of the garden.  It started with the three pickling cucumbers below and hopefully will not end anytime soon.

We eat a side salad almost every night with dinner.  I make a simple balsamic, apple cider vinegar, hemp oil dressing with salt + pepper.  Nothing fancy.  I just pour a little of each overtop each bowl.  It’s been a favorite for a few years now. 

The type of greens and toppings are rotated each week but sometimes we both need a change of pace. 

A crispy, fresh cucumber salad was the exactly what we were looking for.

Summery + flavorful. 

You typically see cucumber salads mixed with dill.

Unfortunately, I have no fresh herbs on hand this summer.  Major error on my behalf.  I got lazy.

Instead, I used onion + garlic as the main flavoring agents.  I picked up the banana peppers at the market on Saturday and they add a peppery—but not spicy--contrast to the cucumber.  The vinegar provides tanginess and the honey adds a touch of sweetness.

Print this!

Simple Cucumber Salad with Banana Peppers 

gluten-free, grain-free // yields 3-4 side portions

  • 3 pickling cucumbers or 1.5 slicing cucumbers, sliced thinly
  • 2 banana peppers, sliced thinly
  • 1/2 medium red onion, sliced thinly
  • 1/2 cup white vinegar
  • 1 teaspoon minced garlic
  • 1.5 teaspoons honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • goat cheese or feta [optional]
  1. Place the cucumbers, banana peppers, and red onion in a large sealable container.
  2. Whisk together the vinegar, honey, garlic, salt, and pepper and pour overtop the vegetables.
  3. Mix well, close the container, and let marinade in the fridge for at least 1 hour before serving.  Stir/toss 2-3 times while marinating so the flavors blend.  Flavors will enhance the longer it sits.
  4. Serve and top with goat cheese or feta if desired and more salt + pepper if needed.
  5. Refrigerate in a sealed container for up to 1 week.

For dinner I decided to top our salads with goat cheese, which I now highly recommend.

It really helped to tie all of the flavors together.  Feta would also work!

[iPhone capture]

I definitely could have eaten the whole recipe alongside avocado toast + fruit for a very satisfying lunch.

This would also make a simple side dish to bring to a cookout!  Say…for Labor Day maybe?  Just be sure to make extra as this recipe only makes a few small servings.

Here’s to a super productive week!

Ashley