I never like to make cucumber salads the same way twice. I feel like cucumbers make for such a solid starting point. They aren’t overly powerful in the flavor department but they do come with a nice, refreshing crunch. Plus, I almost always have a couple of hand because my son loves them as a snack.
Because of their non-invasive flavor, grains, beans, herbs, and other vegetables can be mixed and matched as you might see fit. This simple sorghum salad is all about the herbs and garlicky peppers. My obsession with Jimmy Nardellos comes full force because it’s one of the rare produce items I wish I could hang onto throughout the year.
Grains: Can’t find sorghum? Try another grain that keeps a bit of texture when cooked: farro, einkorn, or spelt.
Peppers: Jimmy Nardellos are only in season for a short time. Use bell peppers instead or if you want a bit of heat to this salad, use jalapeños or fresno peppers.
Seeds: Drop the almonds and use toasted sunflower seeds instead.
5 to 6 Jimmy Nardello peppers (or 1 bell pepper)
1 tablespoon olive oil
1 clove garlic, minced
1 medium cucumber
1 cup cooked sorghum
3 tablespoons almond slivers, toasted
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons olive oil
1 tablespoons lemon juice
Hefty pinch of salt
- Cut the peppers into ¼” thick slices, leaving the seeds in as desired (they are not hot). Heat a pan over medium-low heat and add the pepper. Cook until the peppers are tender then add the garlic into the pan. Cook for another couple of minutes until the garlic is golden.
- Slice the cucumber and place in a bowl along with the sorghum and cooked peppers. Add the chopped herbs and measure in the olive oil, lemon juice, and salt. Toss to combine. Taste and add salt as needed.
Tips + Tricks: Sorghum takes a bit of time, it’s best to cook ahead of time.
Use up leftover ingredients: sorghum, cucumber, peppers