When the outdoor temperatures hit the 80s and 90s, we opt for lighter evening meals containing refreshing ingredients. With a variety of fresh ingredients and little to no cooking required, salads are a great choice. Known for their cooling properties, cucumbers are naturally a perfect element to star in a main dish salad.

Here, crisp cucumber slices are tossed in a quick, from-scratch Caesar dressing. Shaved Parmesan cheese, toasted breadcrumbs, and freshly ground black pepper are all layered on top of the dressed cukes. Each bite is creamy, salty, and crunchy. The Caesar dressing is made with the essential ingredients (anchovy, garlic, lemon juice, pepper, Parmesan, Dijon mustard, and oil) and gets its creaminess from a dollop of mayonnaise instead of raw egg. English cucumbers are the preferred variety for this salad as they don’t have seeds and are less watery than regular cucumbers. Light and refreshing is our Summertime meal theme!

Cucumber Caesar Salad (adapted from thekitchn.com) Total Time Required: 15 minutes, Prep Time: 10 minutes, Toast Time: 5 minutes, Makes: 4 servings

Ingredients:

Salad

• 1 pound English cucumbers, cut crosswise into 1/4-inch-thick slices
• 1 teaspoon kosher salt, divided
• 2 teaspoons neutral oil
• 1/4 cup panko breadcrumbs
• 2 ounces Parmesan cheese, shaved
• freshly ground black pepper

Dressing

• 3/4 teaspoon anchovy paste
• 1 clove garlic, finely minced
• 1 tablespoon + 1 teaspoon freshly squeezed lemon juice
• 1 tablespoon mayonnaise
• 1 teaspoon Dijon mustard
• 1/8 teaspoon kosher salt
• freshly ground black pepper, to taste
• 1/4 cup neutral oil
• 2 tablespoons finely grated Parmesan cheese

Directions:

Place the sliced cucumbers in a colander or large strainer. Sprinkle them with 3/4 teaspoon of the kosher salt and toss to combine. Let the cukes sit for 30 minutes to drain.

Meanwhile, heat 2 teaspoons of oil in a small frying pan over medium heat until it is shimmering. Add the panko breadcrumbs and the remaining 1/4 teaspoon of kosher salt. Cook, stirring occasionally, until the breadcrumbs are light golden brown and crisp, about 2 minutes. Remove the breadcrumbs from the pan and set them aside.

Make the dressing. In a medium bowl, whisk together the anchovy paste, garlic, lemon juice, mayonnaise, Dijon mustard, kosher salt, and a few grinds of black pepper until well combined. Whisk constantly while slowly drizzling in the oil and continue to whisk until the dressing is thickened and combined. Whisk in the finely grated Parmesan cheese.

When the cucumbers are ready, pat the unrinsed slices dry with paper towels. Rewhisk the dressing if needed. Toss the cucumbers in the dressing until they are evenly coated. Transfer the salad to a serving bowl. Using a vegetable peeler, shave a generous amount of Parmesan cheese over the cucumbers.

Sprinkle the salad with the breadcrumbs and a few additional grinds of black pepper.

The dressing can be made up to a few hours ahead of time and refrigerated until ready to use. Rewhisk it before using. The toasted breadcrumbs can be made up to 2 days ahead and stored in an airtight container at room temperature. Leftovers can be refrigerated in an airtight container for up to 2 days.

Cucumbers make great dishes that help beat the heat!  ~Linda

Cucumber Caesar Salad (adapted from thekitchn.com) Total Time Required: 15 minutes, Prep Time: 10 minutes, Toast Time: 5 minutes, Makes: 4 servings

Ingredients:

Salad

• 1 pound English cucumbers, cut crosswise into 1/4-inch-thick slices
• 1 teaspoon kosher salt, divided
• 2 teaspoons neutral oil
• 1/4 cup panko breadcrumbs
• 2 ounces Parmesan cheese, shaved
• freshly ground black pepper

Dressing

• 3/4 teaspoon anchovy paste
• 1 clove garlic, finely minced
• 1 tablespoon + 1 teaspoon freshly squeezed lemon juice
• 1 tablespoon mayonnaise
• 1 teaspoon Dijon mustard
• 1/8 teaspoon kosher salt
• freshly ground black pepper, to taste
• 1/4 cup neutral oil
• 2 tablespoons finely grated Parmesan cheese

Directions:

Place the sliced cucumbers in a colander or large strainer. Sprinkle them with 3/4 teaspoon of the kosher salt and toss to combine. Let the cukes sit for 30 minutes to drain.

Meanwhile, heat 2 teaspoons of oil in a small frying pan over medium heat until it is shimmering. Add the panko breadcrumbs and the remaining 1/4 teaspoon of kosher salt. Cook, stirring occasionally, until the breadcrumbs are light golden brown and crisp, about 2 minutes. Remove the breadcrumbs from the pan and set them aside.

Make the dressing. In a medium bowl, whisk together the anchovy paste, garlic, lemon juice, mayonnaise, Dijon mustard, kosher salt, and a few grinds of black pepper until well combined. Whisk constantly while slowly drizzling in the oil and continue to whisk until the dressing is thickened and combined. Whisk in the finely grated Parmesan cheese.

When the cucumbers are ready, pat the unrinsed slices dry with paper towels. Rewhisk the dressing if needed. Toss the cucumbers in the dressing until they are evenly coated. Transfer the salad to a serving bowl.

Using a vegetable peeler, shave a generous amount of Parmesan cheese over the cucumbers. Sprinkle the salad with the breadcrumbs and a few additional grinds of black pepper.

The dressing can be made up to a few hours ahead of time and refrigerated until ready to use. Rewhisk it before using. The toasted breadcrumbs can be made up to 2 days ahead and stored in an airtight container at room temperature. Leftovers can be refrigerated in an airtight container for up to 2 days.