When it’s hot, hazy and humid, I like to get dinner preparations out of the way in the morning so I can avoid the kitchen during the hottest part of the day (and lounge by the pool instead). I usually marinate meat or poultry for the grill and prepare a couple of salads to accompany it. An old favourite summer salad is marinated cucumbers with red onions and sour cream. I like it because I can make it hours in advance and because is so refreshing. It’s from the barbecue cookbook I return to time and time again – The Canadian Living Barbecue and Summer Foods Cookbook published in 1989.

The secret is layering the sliced cucumbers with salt and weighing them down with a very heavy weight so they lose liquid and become soft. Be sure to use plain white vinegar and read the label of your sour cream to avoid additives and preservatives.

It’s great with steak or sticky grilled maple-orange glazed pork ribs (see my May 21, 2010 post for the recipe).

Marinated Cucumber Salad with Red Onions and Sour Cream

Ingredients:

2 English cucumbers, sliced (I peel them, but you don’t have to)

Salt

1 red onion, sliced

½ cup sour cream

2 tbsp packed brown sugar

2 tbsp white vinegar

¼ tsp dry mustard

Dill for garnish (optional)

Preparation:

In glass bowl, layer cucumbers, sprinkling each layer with salt. Cover with plate that fits inside bowl. Weigh down and let stand for at least three hours at room temperature. Drain and rinse well. Drain again and pat dry. Separate onion slices into rings and stir into cucumbers.  In small bowl, combine sour cream, sugar, vinegar and mustard. Pour over cucumber mixture and toss well. Cover and refrigerate until serving time, at least two hours. Garnish with dill, if using. Makes 8-10 servings.

From the Canadian Living Barbecue and Summer Foods Cookbook