I asked Mark Hampton if he were going to include any recipes in his “Food for Thought” series in our Bespoken podcast. When he said no, he wasn’t planning to, I thought I REALLY MUST.
So, as a light-hearted contribution to the topic, I submit the following recipe for a classic salad. You can think of this as a way to build Christian community at our next potluck (but, don’t everyone bring it to the same event).
Cucumber and Onion Salad (8-10 servings)
- 4 large cucumbers
- 1 red onion
- 1 cup sugar
- 1 cup water
- ½ cup vinegar
- ½ cup vegetable oil
- Celery seed
Peel and/or score cucumbers. (Run the tines of a fork down lengthwise so that when you slice the cucumbers, they have tiny cuts all around the edge – like the ridges on a quarter.) Slice them thin and put them in a bowl of salted water. Add thinly-sliced red onion. Put ice on top, and let it stand 1-2 hours in the refrigerator.
Meanwhile, cook the sugar in the 1 cup of water just until it dissolves. Cool.
Drain the cucumbers and onions. Add vinegar and oil to the sugar water and pour it over the cucumbers and onions in a large non-reactive bowl (a glass bowl makes it look pretty). Sprinkle with celery seed. Refrigerate overnight.