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The unique combination of watermelon, cucumber, mint, cilantro, jalapeno, lime, and onion yields this spicy hot and sweet summer salsa.
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Take a bite of the Mediterranean.
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This 5-layer dip is full of bright and briny flavors. Serve it with pita chips or crackers for a deliciously Greek-inspired snack.
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Blanch broccoli and cauliflower for one minute in boiling water before adding to other ingredients - red bell pepper, cucumber and carrots. Splash with a nice Italian salad dressing and let the flavors mingle for a bit in the refrigerator before serving.
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Shredded chicken breast is combined with cucumber, red onion, and ranch dressing. Serve on whole wheat tortillas or eat it plain.
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This recipe is by Melissa Clark and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The spaghetti, chopped tomatoes, green onions, cucumbers, and black olives spend the night in the fridge chilling and soaking up all the delicious zesty Italian dressing. Makes eight generous servings.
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Blending tomato, onion, cucumber, and bell pepper with olive oil and vinegar makes a quick, cold, and fresh classic Spanish soup.
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Tasty pickles that take some time, but are easy to make. One crunch and you'll agree they are worth the wait!
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Top multigrain crackers with a delicious feta-tomato-cucumber salad for a satisfying snack.
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"When I was a kid, my mom fried zucchini fritters when I got home from school; I would steal a couple while they were still hot," says Didem Senol.