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Total Time
10mins
Prep 10 mins
Cook 0 mins

I invented this recipe when my first cucumbers ripened in my garden. It was designed around using homegrown, organic produce. As a starting point, I checked this site for cucumber salad recipes. Nearly all of them used both sour cream and dill weed. I didn't have any sour cream or dill weed on hand, so I improvised with what I did have on hand, and it turned out great! It's also probably healthier because of the lack of sour cream

Ingredients Nutrition

Directions

  1. Mix all ingredients except cucumbers and green peppers in a bowl. Add Italian seasoning to taste. Mix until well blended and smooth.
  2. Slice cucumbers into thin slices and discard (or just eat and enjoy) the heels.
  3. Slice green peppers into 1/4" x 1/2" pieces, discarding seeds and stems.
  4. Mix everything together until well coated, and enjoy!