About the only thing we have been finding in our vegetable garden has been some cucumbers. Due to a rainy and cloudy spring, all produce is about a month late here in the Var.

Cucumber, tomatoes and squash garden


So while we await our tomato extravaganza, we thought we would kick things off with a cucumber based salad.

We took advantage of the tasty apricots we have been finding in the market and combined them with the spiky cukes we have in the garden.  The result is a surprising mix of sweet and savory, with a parmesan herb dressing.


Cucumber, shaved parmesan and apricot salad served on a green serving plate

Cucumber Apricot Radish Salad


3 cucumbers, seeded, cut into half moons
6 apricots, seeded, cut into thin wedges
1 bunch radishes, shaved thin
1 bulb fennel, shaved thin
1/4 cup Parmesan cheese, shaved into ribbons


Parmesan Herb Dressing
6 tablespoons cider vinegar
1 tablespoon whole grain mustard
zest of 1 lemon
1 shallot, minced
2 tablespoons Parmesan cheese, grated
1 tablespoon rosemary or thyme, minced
12 tablespoons olive oil
salt and pepperDirections:

In a blender or food processor, combine the first six ingredients. With the motor running, drizzle the olive oil in until well blended. Season with salt to taste. If the vinaigrette is too acidic, add a little bit of honey to soften. Set aside.In a large bowl, combine the cucumber, apricot, radishes and fennel.  Toss with enough dressing to coat.  Season with salt, if needed.  Top with parmesan ribbons and serve.


It was a perfect accompaniment to a few plates of Italian cold cuts (prosciutto, mortadella and bresaola) and some burrata topped with arugula.


Four plates of food on green plates:  Cucumber apricot salad, Bresaola, Prosciutto and Burrata topped with arugula salad

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