Description
Zesty cucumber salad from Michael Symon brings Mediterranean flavors to your table with crisp ingredients and tangy dressing. Fresh herbs and quick preparation make this refreshing side dish perfect for summer gatherings you’ll want to serve again and again.
Ingredients
Scale
Main Ingredients:
- 1 English cucumber, sliced into 1/8-inch-thick rounds
- ½ medium red onion, thinly sliced
Dairy and Dressing Ingredients:
- ½ cup sour cream
- 1 tablespoon white wine vinegar
- 3 tablespoons chopped fresh dill
Seasoning:
- Kosher salt
- Freshly ground pepper
Instructions
- Dice the onion into uniform pieces to ensure even cooking and consistent texture.
- Melt butter in a pot or skillet over medium heat, creating a golden, aromatic base for the peas.
- Sauté the chopped onions until they become translucent and softened, approximately 3-4 minutes, without allowing them to brown.
- Introduce the peas into the buttery onion mixture, gently stirring to coat each pea with the flavorful base.
- Pour in the vegetable or chicken stock, stirring to combine and distribute the liquid evenly throughout the ingredients.
- Reduce the heat and cover the pot, allowing frozen peas to simmer for 2 minutes or fresh peas for 5-7 minutes, maintaining their vibrant emerald color and tender texture.
- Remove the pot from the heat and incorporate roughly chopped fresh mint leaves, infusing the soup with a bright, herbaceous note.
- Using an immersion blender or standard blender, puree the mixture until achieving a silky, smooth consistency.
- Season with salt and pepper, starting with a minimal amount (approximately 1/8 teaspoon of each) and adjusting to personal taste preferences.
- Serve immediately while warm, or refrigerate to enjoy as a chilled soup, garnishing with a delicate swirl of crème fraîche for added richness and visual appeal.
Notes
- Avoid over-mixing to prevent bruising delicate cucumber slices, maintaining their crisp texture.
- Opt for fresh, locally sourced cucumbers when possible for maximum flavor and crunch.
- Rinse herbs thoroughly to remove any dirt or residue before chopping.
- Use a sharp knife to create clean, precise cuts that enhance the salad’s visual appeal.
- Store leftovers in an airtight container for up to 24 hours, though best enjoyed immediately.
- Consider serving as a side dish or light lunch to showcase the salad’s fresh ingredients.
- Pat ingredients dry with paper towels to prevent excess moisture from diluting the dressing.
- Select ripe, firm cucumbers with vibrant green skin for the best taste and texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 90
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg