By Kelly Bogard
Tangy, yet sweet, aromas fill the air. Colorful fruits and veggies cover the farm stands. And bustling customers chat with one another and with farmers.
It’s a social event. One that’s celebrated every year during National Farmers Market Week.
You’ve heard me tout my love for farmers markets before. There’s just something about the atmosphere that makes me fall in love with food all over again.
Working for a farm and ranch organization, I’m lucky to meet farmers and ranchers on all different scales of production. They each contribute in their own unique way. And this week, we get to celebrate those who set up shop with their fresh fruits and vegetables at local farmers markets across the Lone Star State.
For Creamy Cucumber Salad, you will need…
2 large cucumbers, thinly sliced
1-1/2 c. small variety tomatoes, sliced
1/2 red onion, thinly sliced
1-1/2 c. plain yogurt
1/4 c. fresh dill
2 tbsp. red wine vinegar
1 tsp. garlic, minced
1 tsp. salt
1/2 tsp. pepper
This salad is the perfect example of how to make fresh vegetables shine with just a few added ingredients. It’s quick and easy to make and has a light, refreshing flavor. It’s perfect for a summer get-together.
With some fresh-from-the-garden ingredients and a few minutes, you have a refreshing dish to share. I hope you make it out to your local farmers market before the pickin’s get too slim. From all of us at Texas Table Top, enjoy!
Recipe: Creamy Cucumber Salad
Summary: Light and bright summer delight
- 2 large cucumbers, thinly sliced
- 1-1/2 c. small variety tomatoes, sliced
- 1/2 red onion, thinly sliced
- 1-1/2 c. plain yogurt
- 1/4 c. fresh dill
- 2 tbsp. red wine vinegar
- 1 tsp. garlic, minced
- 1 tsp. salt
- 1/2 tsp. pepper
- Wash, dry and slice all the vegetables.
- Mix the cucumbers, tomatoes, onions, dill and salt in a large bowl and set aside.
- In a small bowl, mix together the remaining ingredients to make a dressing.
- Pour the dressing over the vegetables and stir until everything is coated.
- Cover the salad and refrigerate for at least one hour or until ready to serve.
- Serve cold.
Prep time (duration): 0 hour(s), 10 minutes
Number of servings (yield): 4-6