Marinated Cucumber Moons

Summertime has come, the sun is out, the humidity is up--and suddenly I have a problem.

I don't know what to feed my family.

All winter long I've been roasting vegetables, cooking thick creamy pasta sauces, and baking hearty breads. In the winter I look for any excuse to turn on my oven, huddling around the warm glow of brownies baking in the oven.

With the thermostat outside raising, I'm no longer appreciating those virtues of a home cooked meal.

Now it's time for outdoor grilling, a bit of stove-top cooking, and a whole lot of fresh straight-from nature goodness.

This weekend we had a side dish cool, crisp, and perfect for warm weather, and for whatever reason, I have distinct memories of eating this same dish back in The Burrow in Provo.

Yes, back when I was a new little homemaker, trying to develop domestic skills to care for my husband and future family. This easy (but looking a little gourmet) recipe was right up my alley.


I came up with a nice gourmet-sounding name too:

Marinated Cucumber Moons

Wash a cucumber really well. With a vegetable peeler, peel off three wide strips spaced evenly down the length of the cucumber(or a number of small strips if you have a garnisher.)

Chop off the ends of the cucumber. Slice in half lengthwise then chop in nice thick half-moons.

Toss with a zesty Italian dressing.

These cucumbers are tangy and crunchy! They are good right away or can be made an hour or two in advance.