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Honey Cucumber Salad

By / Photography By Madeleine Hill Vedel | June 30, 2017

Ingredients

  • 1 cucumber 8–10 inches in length, or two smaller cucumbers
  • 2 tablespoons olive oil
  • 1 tablespoon old-style seed mustard
  • 2 tablespoons honey vinegar (may be replaced by cider vinegar)
  • 4 tablespoons Tupelo Honey, divided
  • ¾ cup plain yogurt
  • 1 tablespoon crème fraîche
  • fresh-picked oregano sprigs, chives or tarragon
  • salt and pepper

Preparation

Peel and seed the cucumber, slice into thin half rounds and put aside.

In a mixing bowl, place olive oil, mustard, honey vinegar and 2 tablespoons of honey. Blend with a wooden spoon to make a paste, then add yogurt and crème fraîche.

Snip your fresh herbs right over the mixing bowl, or cut on a chopping surface with a knife.

Add cucumber slices and, before stirring, sprinkle a pinch of salt on top, a couple of turns from the pepper mill and the other 2 tablespoons of honey. Toss all together and taste. Season as needed and put to chill for dinner.

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Ingredients

  • 1 cucumber 8–10 inches in length, or two smaller cucumbers
  • 2 tablespoons olive oil
  • 1 tablespoon old-style seed mustard
  • 2 tablespoons honey vinegar (may be replaced by cider vinegar)
  • 4 tablespoons Tupelo Honey, divided
  • ¾ cup plain yogurt
  • 1 tablespoon crème fraîche
  • fresh-picked oregano sprigs, chives or tarragon
  • salt and pepper
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