When you plant a seed and it actually grows....

This year's garden included cucumbers, as it normally does. This year, for the first time, they grew. Oh, wow did they grow... all over the fence, over to our neighbor's tree, over the tomatoes, everywhere. We went for a walk and happened to look back and noticed oodles of cucumbers on the fence. On our way back we collected an armful and wondered what to do with them. Andy said, "I like cucumber salad." Well, that's nice, I don't know how to make that. "Vinegar or Creamy based?" "I like both." Great... problem is, he often says of anything that's creamy, "that was too creamy" so I hesitated. We looked through some recipes and he kept saying "nope" until I came across a recipe for Creamy Greek Cucumber Salad. It includes Greek Yogurt and also vinegar so it does seem like the best of worlds. I cut up a bunch of cucumbers, marinated the onions, and someone enjoyed a bowlful as soon as it was done. I have a feeling that we now have a way to eat lots of cucumbers, which is good because I see a bunch more growing on the fence.

Greek Cucumber Salad
1/3 cup thinly sliced red onion
1/4 cup extra-virgin olive oil
1 1/2 tsp. red wine vinegar
1 1/2 tsp. dried oregano
2–3 English cucumbers, thinly sliced
1 cup plain Greek yogurt
1 Tbsp. fresh lemon juice
1 clove garlic, pressed
1/4 cup fresh chopped dill
1 tsp. kosher salt, plus more to taste
fresh ground black pepper

In a small bowl, combine the red onion, olive oil, vinegar, and oregano. Let the onions marinate at room temperature while preparing the rest of the salad.
Place the sliced cucumbers into a large salad bowl.
Combine the Greek yogurt, lemon juice, garlic, dill, salt, black pepper, and then add to the cucumbers, along with the marinated onions. Toss everything together really well. Taste for salt and pepper.
Enjoy immediately or refrigerate for up to 30 minutes before serving.