Okay, I was mistaken. The farro recipe wasn't my last recipe from the Maine trip. I had originally intended to test a recipe for a future event that weekend but I was thwarted. The original recipe called for red miso, which was distinctly not present in my local grocery store. (This is why I rarely use my local grocery store except for cat litter.) I had, however already purchased a large quantity of cucumbers. I certainly wasn't going to let them go bad. Way back at the end of April I provided the lunch for a similar event and found myself with a lot of leftover cucumbers. At the time, I dressed them up with some leftover herbs, vinegar and oil. It was probably one of the most popular dishes I served that day, but I didn't get any pictures so I didn't actually get to post it. I decided that I would kill two birds with one stone and serve it again at the Maine event. Without further fuss, here it is.
7 English cucumbers, diced
1 bunch parsley, finely chopped
1 bunch cilantro, finely chopped
5 tablespoons olive oil
7 ounces white wine vinegar
- Combine all the ingredients in a serving bowl.
- Toss well to combine.