If you’re anything like me, the presence of a large bowl of cucumbers and onions dressed with vinegar and perhaps a 
little sugar or salt is a sure sign of a well-balanced summer meal. As long as there’s a platter of sliced tomatoes, some well-buttered ears of corn, and cold hunks of melon to look forward to, it’s a warm weather feast worthy of any country table and any country appetite.
But that bowl of pale green and white has a special place in my heart because it represents some pretty sensible kitchen magic.
The cucumber itself is the perfect summer food because it is truly cool – its interior is about 20 degrees cooler than its surface. That relates to the fact that the vegetable is 96% water and wears a well-insulated jacket in a fashionable shade of green. What makes the summer table work so well is the presence of lots of moisture, and cucumbers, like much good, fresh produce, is bursting with hydration.
With all that goodness going on, you wonder why on earth you’d want to cover it up with any dressing at all? But the cucumber salad takes on an additional level of brilliance for the summer table precisely because of that dressing and its slightly sour disposition.
Vinegar’s acidity commends it to the summer diet because of its refreshing quality. What, you don’t think of vinegar as refreshing? Perhaps you’d prefer a glass of lemonade or a crisp gold glass of sauvignon blanc? What makes both of those beverages work in the summer sun is their acidity – think of it as a brightness that acts in the same way as does a squeeze of lime over a taco or lemon over fish.
When the cucumbers dive into their dressing, they are literally bathed in extra refreshment. It’s a relish, really, that’s light, summery and enlivening and a perfect match to food from the grill. And if you’re a fan of the cold fried chicken picnic, cucumber salad is almost a miracle worker for making the mouth sing after the richness of the crisp and golden-brown main course.
Tomato Head’s version of this Southern staple combines the traditional recipe with a little mint and jalapeno. The dab of heat actually works to increase the refreshment quality because it wakes up your mouth’s receptors. And mint adds additional refreshment with an alluring flavor that sets this dish apart from granny’s delicious but predictable version.
It’s quick, it’s fresh, and it’s cool. Just like a cucumber ought to be.
Tomato Head’s Cucumber Salad
For the Dressing:
¼ cup cider vinegar
1 Tbl sugar
3/4 tsp salt
Mix vinegar together with sugar and salt in a small saucepan, and heat just until sugar dissolves. Allow the mixture to cool to room temperature.
For the Salad:
4 cups cucumber
1/2 cup onion
2 TBL minced jalapeno
2 TBL mint, chopped
2 TBL of vinegar mix
Thinly slice the cucumbers and onion and place in a medium bowl. Add the chopped Jalapeno and mint. Pour the dressing over the cucumber mixture and allow the mixture to sit for 30 minutes.
Serve as a side dish with Fried Chicken, or any grilled meats.
Serves 6-8 people.