I was developing recipes for Oktoberfest and made a very simple, tasty cucumber salad with dill. Because the nasturtiums are in full bloom, I added those to give color and a spicy “bite”.
CUCUMBER DILL SALAD
Let salad sit for 20 minutes, then adjust seasonings if you like. Recipe doubles or triples and keeps in the refrigerator for a couple of days.
Ingredients
1 unpeeled English cucumber, thinly sliced
A little more than 1/4 medium red onion, thinly sliced
1/4 cup cider vinegar
2 tablespoons sugar or equivalent substitute
About 1 tablespoon dried dill leaves (or about 3 tablespoons fresh)
Salt to taste
Instructions
Mix cucumber and onion together.
Whisk remaining ingredients together and pour over salad.
Give it a few good stirs.
Gilding the lily:
Tear up nasturtium flowers or leaves (a natural pepper substitute) and sprinkle on top for a spicy bite and pop of color.