Summer Fest Ingredient: Cukes n’ Zukes

Sliced, chopped, dipped or dressed, cucumbers are one of the most versatile vine veggies. And what better way to kick off the launch of Summer Fest 2010 than with a refreshing pickled salad loaded with carrots and tomatoes and tossed in a toasted sesame vinaigrette. Cool off by enjoying this dish as a simple side, or top it off with sauteed chicken or tofu for the ultimate summer salad.

A full list of cukes n’ zukes recipes (and more pics!) from Summer Fest 2010 is after the jump …

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Cucumber & Sesame Salad

Yield: 4-6 servings

Prep Time: 20 min

Ingredients:

1½ teaspoons white sesame seeds
3 cups very thinly sliced cucumbers
1 cup grape tomatoes, halved
½ cup diced red onion
½ cup carrots, peeled and julienned
1 cup rice wine vinegar
¼ cup water
1 teaspoon sesame seed oil
1 teaspoon kosher salt
2½ teaspoons sugar

Directions:

Toast the sesame seeds in a dry saute pan set over medium-low heat until they become golden brown.

In a large bowl, combine the toasted sesame seeds with the remaining ingredients.

Cover and refrigerate the salad for at least two hours (stirring occasionally) before serving.

Fellow Summer Fest 2010 Bloggers: