On Tue, 12 Aug 2008 07:31:41 -0400, "Nancy Young" >
wrote:


>Maybe because the OP said other than cucumber sandwiches? (laugh)


This sounded good....


Watermelon Cucumber Salad Recipe
23 min | 20 min prep

SERVES 12

1/4 cup white vinegar
1/4 cup sugar
1/4 teaspoon crushed red pepper flakes
4 cucumbers, peeled, halved and seeded
1 teaspoon salt, divided
8 cups seeded cubed watermelon
Combine vinegar, sugar, and red pepper in a saucepan. Bring to a boil;
boil one minute. (This can be made ahead and stored in the
refrigerator for up to two weeks.)
slice cucumbers and toss with 1/2 teaspoons salt in a large bowl.
Transfer to a colander and let stand 30 minutes. Pat dry on paper
towels. Just before serving, toss watermelon with 1/2 tsp salt in a
large bowl. Add cucumbers and pepper syrup.


Tuscan Panzanella Salad Recipe
25 min | 15 min prep

SERVES 6 , 1 cup

3 cups cubed dry Italian bread (day-old)
1/4 cup balsamic vinegar
2 teaspoons olive oil
1/8 teaspoon fresh coarse ground black pepper
2 medium tomatoes, seeded, diced
2 medium cucumbers, halved, seeded, chopped
1 red bell pepper, chopped
1/4 cup sliced ripe olives
1/4 cup thinly sliced fresh basil leaf
Heat oven to 350°F
Place bread cubes on ungreased cookie sheet. Toast bread for 5 to 10
minutes or until lightly browned.
Meanwhile, in small bowl, combine vinegar, oil and pepper; blend well.
In large bowl, combine tomatoes, cucumbers, bell pepper, olives and
toasted bread cubes.
Pour vinegar mixture over salad; toss gently to coat. Sprinkle with
basil.