Creamy Cucumber Salad Recipe with Bacon and Apple

Creamy Cucumber Salad with Bacon & Apple

My kids started school this week and they are quick to tell anyone who will listen that “their summer” is over. I, on the other hand, cannot help but think summer is actually at its peak when it comes to homegrown veggies and fruit. We have been eating fresh-picked tomatoes, corn and cucumbers with every meal — and each night, I swear it is the best-tasting produce of the season! This Creamy Cucumber Salad with Bacon and Apple is a fun way to combine the many late-summer and early-fall harvests into one tasty dish.

Homegrown just keeps getting better and better at Eckert’s. I have been experimenting with some new cucumber salad recipes, and this one is a keeper for sure! I love the snappiness of a fresh-picked cucumber, and raw red onion is sharp yet milder than yellow onion, so it blends with the other flavors instead of overpowering them. It gives the salad an attractive color, too. Grated apple also makes an appearance, and crumbled bacon assures this recipe will be a home run hands down!

If you need fresh cucumbers, onions and apples for your creamy cucumber salad, you can pick them all yourself with a field pass at Eckert’s Belleville Farm. Or visit the Belleville Country Store — where we also have Eckert’s bacon and cider vinegar.

Preparing Your Creamy Cucumber Salad

I employed a few basic techniques to help the veggies draw up the dressing and reduce the wateriness of the fresh cucumbers. I started out by resting the sliced cucumbers for 20 minutes, then I blotted the excess moisture with paper towels. It is also important to slice the onions very thin. Thinner slices mean more surface area to draw up the full flavor of the vinegar. I chose to grate the apple, allowing more of it to contact the dressing. (I used an early season apple from our Kentucky Eckert’s farm, but just about any apple will work.)

The resulting salad has a nice crunch from the cucumbers, a hint of sweetness from the apple, smokiness from the bacon and a little zing from the vinegar-soaked onions. All-around yum!

Creamy Cucumber Salad Ideas

If you are looking for a delicious way to enjoy the fresh flavors of summer, give this recipe a try! There are also ways to customize your salad for a unique taste. You can use any apple you like, whether it’s the sweetness of a Gala, the refreshing hints of a McIntosh or the sharpness of a Granny Smith. You can add a little mayonnaise for extra creaminess or replace the sour cream with Greek yogurt to reduce fat and add protein. The possibilities are endless with homegrown fresh produce!

Eat well this summer,

Angie

Ingredients

• 3 Eckert’s cucumbers
• 1/2 cup very thinly sliced red onion
• 3 tablespoons apple cider vinegar
• 4 thick-cut slices of Eckert’s bacon
• 1 apple (unpeeled), grated on large holes of box grater
• 1/2 cup dairy sour cream
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon granulated sugar
• Salt and pepper

Instructions

1. Peel the cucumbers and halve them lengthwise. Remove the seeds and cut them into slices about 1/4-inch thick (should yield 4 cups).
2. Place the cucumber slices in a single layer on paper towel-lined baking sheet. Refrigerate them for 20 minutes.
3. Remove the cucumbers from the refrigerator and blot them dry with paper towels.
4. Place the bacon in a cold, 12- to 14-inch skillet. Cook it on the stovetop over medium heat until crisp (about 5-7 minutes).
5. Place the bacon on a paper towel-lined plate to cool, then crumble it.
6. Whisk the dressing ingredients together in a large serving bowl. Set them aside for 4-5 minutes.
7. Taste the dressing and adjust it for seasoning. Add grated apple and toss well.
8. Add the cucumbers, onion-vinegar mixture and crumbled bacon to the dressing. Toss them to combine.
9. Let it set for about 10 minutes. Taste for flavor, adjusting with salt and pepper if needed.
10. Makes 4-6 servings.
11. Note: The salad can be made 24 hours in advance. Store the leftovers in the refrigerator for up to four days in an airtight container.