Day: May 26, 2020

4 medium cucumbers, peeled and thinly sliced crosswise
60ml / 1/4cup sour cream
1 tbsp white wine vinegar
1 tbsp olive oil
1 tsp Dijon mustard
1 small red onion, halved and thinly sliced
3g / 1/4 cup chopped fresh dill
Kosher salt
Freshly ground black pepper

Place the cucumbers in a large colander and toss with a couple of large pinches of salt. Set the colander in a large bowl or in the sink and let the cucumbers stand 30 minutes at room temperature to release some of their water.

Meanwhile, whisk the sour cream, vinegar, oil, mustard, a pinch of salt, and a few grinds of pepper together in a large bowl; set aside.

Gently pat the cucumbers dry with a paper towel. Add the cucumbers, red onion, and dill to the dressing and toss gently to combine. Taste and season with salt and pepper as needed.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

1 1/2 cups quinoa, rinsed well
2 3/4 cups water
1/2 teaspoon kosher salt
2 cups cherry or grape tomatoes, halved
1 large English cucumber, chopped
2 small bell peppers, cored, seeded, and chopped
Kosher salt
Freshly ground black pepper
1 cup store-bought or homemade basil pesto
1 tablespoon red wine vinegar

Combine the quinoa, water, and salt in a medium saucepan and bring to a boil. Reduce the heat to low, cover, and simmer until the quinoa is tender and all the liquid is absorbed, about 15 minutes. Fluff with a fork and transfer the quinoa to a rimmed baking sheet, spread into an even layer, and refrigerate until cooled completely, 10 to 15 minutes.

Place the pesto and vinegar in a large bowl and stir to combine.

Add the cooled quinoa, cucumber, peppers, and tomatoes to the dressing and toss to combine and evenly coat. Taste and season with salt and pepper as needed. Serve at room temperature or chilled.

Make ahead: The salad can be made up to 1 day ahead and stored in the refrigerator.
Leftovers can be refrigerated in an airtight container for up to 3 days.