This time of year, garden produce is at its peak in Kentucky. The heat of summer has produced a wealth of peppers, green beans, tomatoes, cucumbers, zucchini and more. It’s the best time for picnics and my favorite go-to recipe is Cucumber and Green Bean Salad.
I originally shared this heirloom recipe in my book, Getting Laid: Everything You Need to Know About Raising Chickens, Gardening and Preserving. Quickly learned it was a reader favorite, too!
Hope that you enjoy this wonderful summer recipe that’s chock full of farm freshness and joy in each bite.
If you are looking for more inspiration – You’ll find 100+ more of my favorite family recipes in “Getting Laid“. This farm-to-table work of heart is available at all major bookstores and of course, on Amazon, too.
Cucumber and Green Bean Salad
Some of my best dishes are so quick and easy to prep, truly showcasing the flavors of our farm. Like my (most requested summer recipe) Cucumber and Green Bean Salad. This salad takes seconds to prepare but delivers amazing flavor.
This base recipe serves 4-6.
4 cups green beans, ends cut and halved
1 cucumber, peeled and chopped
1 green onion, chopped fine
2 Tbsp fresh rosemary, chopped
2 Tbsp fresh parsley, chopped fine
1 tsp lemon juice
½ tsp English mustard
¼ cup olive oil
½ cup feta cheese
½ cup water
Salt and pepper
In a medium saucepan, over high heat, add water and rosemary and bring to a boil. Reduce heat to medium-high. Cool green beans for 5 minutes. Remove from heat and drain.
Using a small mixing bowl, add onion, parsley, lemon juice, mustard, olive oil and a pinch of salt and pepper. Whisk until dressing ingredients are fully incorporated.
In a large bowl, add green beans and cucumber. Pour dressing over beans and cucumbers. Toss vegetables to coat with dressing. Add feta cheese, gently toss. Serve portions in salad bowls.