Cucumbers with Sour Cream and Grapes

Frances Stolper

This is one of my favorites of my mother-in-law’s recipes. She makes this often during the summer as a side dish for a meal with friends or family. It is great for entertaining, as it can be made days in advance and it keeps well in the refrigerator. The combination of the grapes and the dressing adds crunch, sweetness, and a creamy tanginess to the cucumber slices. The dish even looks like summer, with the beautiful creamy white and light green colors. This is a perfect accompaniment to fish, particularly grilled salmon.

Ingredients

2 large cucumbers, peeled and thinly sliced
1 cup sour cream or yogurt
1 minced clove garlic
1 tablespoon white vinegar
1 green onion (scallion), chopped
salt and pepper
1 cup seedless green grapes

1. Salt the cucumber slices and let them sit in a colander for 15 minutes.
2. Rinse and pat dry between two paper towels.
3. Mix together the sour cream (or yogurt), garlic, vinegar, green onion, and pepper to taste.
4. Add the cucumber slices and stir to combine.
5. Add the grapes, stir carefully, and refrigerate until serving. This stays for several days in the refrigerator. Stir before serving.

Makes 6 servings.

Frances Stolper is the Food Editor’s mother-in-law. Her family is happy to say she is an excellent cook.