This is a salad I made up when a friend invited me to a barbecue with 45 minutes notice. The combination of cucumber and zucchini was a happy accident; if I’d been designing this recipe from scratch it probably would have been only one or the other, but I didn’t have enough of either. It is very light and refreshing.
Cucumber, Zucchini & Mint Salad
Serves 6 as a side dish
Vegetarian, Vegan, and Gluten free
1 large cucumber (preferably English), peeled, seeded and cubed
5 small zucchini, cubed
½ medium red onion, sliced very thin
a few leaves of fresh mint, bruised and minced
2 t. dried or fresh thyme
¼ c. "O" brand California Blood Orange flavored olive oil
or ¼ c. extra virgin olive oil, 1 T orange juice, and 2 t orange zest
3 T. mild rice vinegar
2 t. kosher salt or more to taste
1 t. fresh ground black pepper or to taste
Whisk the herbs, liquid ingredients, salt and pepper to make a dressing and toss with the vegetables.