When we lived in Colorado, I had given up on trying to garden. The harsh, dry summer and my lack of farming skills was not a good combination. Now that we are in Kansas, I thought I’d give it a try again.
While this gardening season is not perfect, I have had one abounding success – cucumbers. In fact, I underestimated the spacing and cucumbers are quickly taking charge of my plot. It is a good thing I like pickles and that my son loves eating cucumber slices.
I have two varieties of cucumbers growing in my garden. The one I used for my recipe was pick-a-bushel which is better for pickles but was just as tasty in this cucumber salad. What is your favorite way to use up your cucumber bounty?
- 1 cup ricotta cheese
- 2 tablespoons white wine vinegar
- 1 teaspoon white sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh chopped dill
- 3 large cucumbers, peeled and sliced (about 5 cups)
- ½ cup French fried onions
In a large bowl, stir together ricotta, vinegar, salt, sugar, pepper, and dill until well combined. Add in the cucumbers and stir to coat. Refrigerate for at least 2 hours or until ready to serve. Just before serving, stir in the french fried onions.