There’s something deeply satisfying about stepping into the garden, harvesting what’s fresh, and turning it into a dish alive with color, texture, and flavor. This cucumber salad began exactly that way – under the sun, among the leaves and flowers – with my kids pulling lemon cucumbers straight from the plant and handing them to me with joy and curiosity.
Years ago, I was honored to have two recipes published representing Delaware in America: The Cookbook by Gabrielle Langholtz. One of them was a cucumber salad inspired by my mother’s simple summer preparations. This dish is a natural variation on that original idea – still rooted in simplicity but transformed by what’s growing in my backyard today.
My mom’s cucumber salad was always a summer staple in our house. It was simple: cucumbers, onions, vinegar, salt, and pepper. Crisp, calm, and refreshing. This version is a tribute to that tradition, with a few flourishes pulled from the garden, the spice cabinet, and the imagination.
The lemon cucumbers and squash I grow and used for this recipe are a beautiful yellow hue, as vibrant as the sun. Their color alone brings brightness to the table, but their crisp texture and mellow sweetness carry the dish. Feel free to use whatever cucumber you grow or have access to. I added thin-sliced onion, a generous splash of my homemade chili and garlic-infused vinegar, and a scattering of herbs and blossoms picked just minutes before serving. I sometimes finish it with a splash of white soy sauce (shiro shoyu). It’s subtle, delicate, and full of umami for added depth and balance.
Sometimes, I garnish this salad with toasted poppy seeds for a little extra crunch and nuttiness. But honestly, use your imagination. If you like the flavors or think they go together, try it on a spoonful. If you enjoy it, do it.
What began as a modest backyard harvest turned into a dish that looked like something you’d find at a celebration. And that’s what summer cooking should be – celebratory, spontaneous, and made with what’s close by.
RECIPE
Lemon Cucumber + Squash Blossom Summer Salad
INGREDIENTS
- Lemon cucumber, 600–700 g (~6 small) or 2 large green cucumbers (~1.3–1.5 lbs)
- Yellow summer squash or yellow zucchini, 400 g (~4 small)
- White or yellow onion, 150 g (~1 medium)
- Chili and garlic-infused vinegar, 60 ml (4 tablespoons)
- Olive oil, 30 ml (2 tablespoons)
- White soy sauce (shiro shoyu), 5–10 ml, optional (1–2 teaspoons)
- Salt, to taste
- Cracked black pepper, to taste
- Squash blossoms, torn, 6–10 blossoms
- Fresh herbs (dill fronds, cilantro flowers, chamomile, small basil leaves, baby cilantro), ~10 g
- Edible flower petals (cosmos, nasturtiums, bachelor’s buttons, borage), as desired, optional
- Toasted poppy seeds, 3 g, optional (~1 teaspoon)
INSTRUCTIONS
- In a large mixing bowl, combine the cucumbers, summer squash, and onion.
- Drizzle in the infused vinegar and olive oil. If using, add the white soy sauce. Toss gently to coat.
- Season with salt and a generous crack of black pepper. Let it sit for 5–10 minutes to lightly marinate.
- Just before serving, gently fold in the torn squash blossoms. Scatter fresh herbs and edible petals over the top. Garnish with toasted poppy seeds, if desired.
- Serve at room temperature or lightly chilled.
