Cucumber Salad

I became a huge Cucumber Salad fan while visiting the family my husband lived with when he was a high school exchange-student in Germany. It’s a common tradition in many areas around the globe, with local variations that make it a home-town staple.

This “Easy Midwestern Cucumber Salad” recipe by Karly at The Simple Pantry is a great take on the traditional vinegar-based version. This would be a great appetizer or side dish. Give it a try and add a side of “COOL” to your Food Tidings meal. Be sure to make extra to have at home, too!

Easy Midwestern Cucumber Salad Recipe

Prep Time 10 minutes

Total Time 10 minutes

Total Servings 4

Ingredients

• ¼ cup Sour Cream
• 2 tablespoons white wine vinegar
• ½ teaspoon fresh dill
• ½ teaspoon red pepper flakes
• Kosher salt, to taste
• Cracked Pepper, to taste
• 3 cups cucumbers, sliced thin
• 1 cup red onion, sliced thin
• 1 cup canned chickpeas, drained and rinsed
• ¾ cup feta cheese

Instructions

1. In a small bowl, whisk together the Sour Cream and white wine vinegar. Add the dill, red pepper flakes, salt and pepper and whisk gently. Taste and adjust seasoning as desired.
2. In a large bowl, add the cucumbers, red onion, chickpeas, and feta cheese. Drizzle with the dressing and toss gently to combine.
3. Pack it up in your favorite go-to disposable dish, and it’s ready to compliment your Food Tidings meal! Or when serving at home – serve immediately, or cover and refrigerate for 30 minutes to allow the flavors to intensify.
4. Enjoy!

Source: “Easy Midwestern Cucumber Salad” by Karly at The Simple Pantry; Thanks Karly!