Chilled Cucumber and Scallion Salad

Top down shot of finished Chilled Cucumber and Scallion Salad
This summer recipe satisfies your cravings for a fresh salad, without the oil.

With summer cucumbers in abundance, this is one of our favorite salads for highlighting the variety.

Aerial view of knife, scallions, and cucumbers on cutting board.
1sprig dill, finely chopped
4scallions, sliced
4-6assorted cucumbers
salt and black pepper to taste
1/4 cupTemecula Olive Oil Golden Balsamic Vinegar 
Armenian cucumber being sliced.

First, peel your cucumbers (composting peels), slice evenly, and place in a bowl. We like to cut each varietal slightly different to show their unique shapes. Once peeled and chopped, place in a bowl.

Scallions and dill being sprinkled over a bowl of sliced cucumbers.

Next, pick your dill, chop and add to the bowl. Cut the tips off your scallions, slice thinly, add to the bowl. Next, add salt and pepper, drizzle with golden balsamic, stir to combine.

Chill for at least an hour before serving. Check seasoning and adjust as needed before serving.

Finished product of cucumber and scallion salad.