Trudy’s Recipe for Salad in a Cucumber Cup
Recently I had dinner at my friend Trudy’s fabulous loft in downtown Salt Lake City. Trudy has a lot of class in everything she does, and the dinner was no exception. This salad looked incredible and tasted just as good.
This is a fancy salad for a time when you’re having an adult dinner and you want something really nice. It’s really not that much work for how incredible the results are. And yes, in the interest of full disclosure, I should tell you Trudy got the recipe from a magazine, but I named the salad after her anyway.
Only consider making this in the summer when the veggies and mint are fresh. And if you live in Salt Lake you can get mint from my garden anytime.
Trudy’s Salad in a Cucumber Cup
2 large cucumbers
1 large red or yellow tomato, diced small
(or use one small red and one small yellow tomato)
1 T. red onion, diced small
3 T. fresh mint, diced small
1 T. fresh lemon juice
1 T. olive oil
1/3 cup feta cheese, crumbled
Cut ends off of cucumbers, then peel in stripes. Cut each cucumber in sections 1 1/4 inches long. Use a melon baller or sharp spoon to scoop out seeds from one side of each section, leaving an indentation which forms a “cup” on one side of each cucumber piece. (You are going to stand it up on the other end.)
Mix other ingredients together, and put a heaping spoonful of mixture in each cucumber “cup”. Give each guest several cups, served over a couple of dark green lettuce or spinach leaves if desired.
Variations: Try this with fresh basil or cilantro to replace the mint if you have one of those in your garden.
South Beach Suggestions: