Foodie Friday: The cucumber

The cucumber? Am I really devoting a post to a cucumber? Well friends, in an effort to share my random bits of knowledge with you, I feel the need to share what I've learned about the cucumber. Because they're just that good.

Cucumbers were always a summertime favorite at our house. Usually they were served with onions after they'd been marinated in a sugary vinegar mixture. They're also delicious in a salad with tomatoes and feta. But did you know that there are different types of cucumbers? And that each has a different flavor? And that a cucumber is technically (botanically) a fruit?

Most people in the U.S. are familiar with what is commonly called "slicers." These are the cucumbers that are fat and usually waxed up in the grocery store. You'll find them on most salad bars and this is the variety my grandparents usually grew in their gardens. Another variety you often see in the U.S. are shorter versions of the slicer used for pickling. These show up at farmers' markets in the summertime and my grandmother used to pickle a batch every summer. Wikipedia lists 12 different kinds of cucumbers. I didn't know there were so many varieties!

But today my friends, I want to introduce you to the king of cucumbers - the English cucumber. Maybe you've heard of it? Or seen it? It's usually the long skinny cucumber that's wrapped in plastic near the organic foods. Why is the English cucumber superior you ask? (go along with me here) Because the skin is thinner, the taste is sweeter and there are fewer seeds - thus it falls under the heading of a "burpless" cucumber.

Yes my friends, that's the important knowledge I have to share with you today. Yes, yes, I know your lives would not be complete without this information. But seriously, you should try one if you've not. They're delicious!

Foodie Friday: Summer Tomato Cucumber Salad

As promised, after weeks of Italian pasta and bread, I thought I'd share a healthier option: summer tomato cucumber salad. I love making this in the summer because it's so easy to get fresh tomatoes at farmer's markets and even in the grocery store. If you're lucky, you grow your own!

Let's start with the ingredients:
4-5 Tomatoes (for this recipe I mixed several different kinds and because some were smaller I used more)
1 large English cucumber (no seeds!)
1 container Feta cheese
1/4 cup Extra Virgin Olive Oil
1 cup Raspberry Vinegar (I like the sweetness)
1 Tbsp. Italian Seasoning
1/2 tsp. Sugar (optional)

First, cut up the tomatoes. Having a good knife makes this job SO much easier. We were blessed with a set of Whustof knives when we got married and this tomato knife was part of that bounty. It has a pointed end to get through the core of the tomato and then a serrated edge that cuts through the skin without tearing it. It's WONDERFUL!

Put the tomatoes aside in a bowl and cut up your cucumber. I like to cut it in half lengthwise and then cut the half into thirds and then into smaller pieces. Throw those in with the cucumbers and pour in your feta.

Mix the oil, seasonings, sugar and vinegar with a whisk and pour it over your salad. Then mix it all up with your hands (my preferred method) or a spoon. I like to serve this at room temperature so that the oil stays smooth, so if you have to refrigerate, let it sit out a minute before serving.