The Vibrant Symphony of Red, White, and Blue Salad

There are certain dishes that, at first glance, tell a story. This Red, White, and Blue Salad is one of them. I remember the first time I saw it, gracing a picnic blanket under a bright summer sky. It wasn’t just a salad; it was edible Americana, a crisp and refreshing testament to simple, beautiful ingredients. The pops of color, the delicate bloom of borage – it was an instant reminder of carefree days, of laughter echoing in the warm air, and of the pure joy that can be found in a perfectly balanced bite. It’s a dish that has since found a permanent place in my repertoire, a go-to for celebrations, potlucks, and those moments when I simply crave a taste of sunshine and elegance.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Servings: 6
• Yield: 1 salad
• Dietary Type: Vegetarian, Gluten-Free

Ingredients

This salad is a celebration of fresh, seasonal produce, elevated by a bright and zesty dressing.

• For the Salad:
  • 2 cucumbers, peeled, seeded, and diced
  • 3 fresh tomatoes
  • 10 fresh borage flowers, edible variety
• For the Dressing:
  • 3/4 cup yogurt (plain, unsweetened is ideal)
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon chopped fresh dill
  • 1 teaspoon white sugar
  • 1/4 teaspoon finely grated Vidalia onion (or other sweet onion)
  • 1/8 teaspoon fresh grated lemon peel
  • 1/4 teaspoon coarse black pepper
  • Salt to taste

Equipment Needed

For this simple yet elegant salad, you won’t need much:

• A sharp knife for preparing the vegetables.
• A cutting board.
• A medium-sized bowl for mixing the dressing.
• A whisk or fork for emulsifying the dressing.
• A chilled serving platter for assembling the salad.

Instructions

The beauty of this salad lies in its simplicity and the minimal effort required to bring its vibrant components together.

1. Begin by preparing the dressing. In a medium-sized bowl, combine the yogurt, rice wine vinegar, chopped fresh dill, white sugar, finely grated Vidalia onion, fresh grated lemon peel, and coarse black pepper.
2. Whisk all the dressing ingredients together until they are thoroughly combined and the mixture is smooth.
3. Season the dressing with salt to your preference. Taste and adjust as needed, aiming for a balanced sweet, tangy, and herbaceous flavor.
4. Now, let’s prepare the salad’s foundation. Add the diced cucumbers to the bowl with the dressing. Gently stir to ensure the cucumber pieces are evenly coated.
5. Cover the bowl containing the cucumber mixture and chill it in the refrigerator for at least 15 minutes. This allows the flavors to meld and the cucumbers to absorb the delightful dressing.
6. While the cucumber mixture is chilling, prepare the tomatoes. Slice the fresh tomatoes. Aim for even slices, about 1/4-inch thick.
7. Select a chilled serving platter. Begin by arranging the tomato slices around the outer edge of the platter, overlapping them slightly. This creates a beautiful, colorful border for the salad.
8. Once the cucumber mixture has had ample time to chill, gently spoon it into the center of the serving platter. Mound the cucumber mixture so that it just covers the inner edge of the arranged tomatoes.
9. Just before you are ready to serve the salad, artfully place the fresh borage flowers decoratively on top of the cucumber mound. Their delicate blue hue provides a stunning contrast and completes the patriotic theme.

Expert Tips & Tricks

To elevate your Red, White, and Blue Salad from delightful to truly exceptional, consider these culinary insights:

• Cucumber Choice: For the best texture and flavor, opt for English cucumbers or Persian cucumbers. Their thinner skins and fewer seeds mean less prep work and a more pleasant mouthfeel. If using standard cucumbers, ensure you scrape out any large seeds before dicing.
• Yogurt Consistency: While plain yogurt is specified, using a thick, Greek-style yogurt will result in a creamier, richer dressing that coats the cucumbers beautifully. Ensure it’s unsweetened to avoid overpowering the fresh flavors.
• Dill Depth: Fresh dill is key here. If you find yourself without it, a very small pinch of dried dill can suffice, but the vibrant, fresh aroma of the chopped herb is unmatched.
• Onion Zest: The Vidalia onion adds a subtle sweetness and a whisper of pungency. Grating it finely ensures it disperses evenly into the dressing without overwhelming any single bite. If you don’t have a Vidalia, any sweet, mild onion will work.
• Chilling is Crucial: Don’t skip the chilling step for the cucumber mixture. This allows the cucumbers to firm up slightly and absorb the dressing, creating a more cohesive and flavorful salad.
• Borage Bloom Beauty: Borage flowers are delicate. Harvest them just before serving to ensure they are at their freshest and most vibrant. Their cucumber-like flavor is a delightful bonus.
• Platter Perfection: Serving on a chilled platter not only keeps the salad cool but also prevents the tomatoes from wilting too quickly, maintaining their fresh appearance.

Serving & Storage Suggestions

This Red, White, and Blue Salad is best served immediately after assembly to preserve the delicate beauty of the borage flowers and the crispness of the vegetables.

• Serving: Present this salad as a stunning appetizer, a refreshing side dish to grilled meats or fish, or as a light lunch on a warm day. Its vibrant colors make it a natural showstopper for any patriotic gathering or summer barbecue.
• Storage: Leftovers can be stored, but the presentation will change. If you have any remaining, carefully transfer the salad to an airtight container. It will keep in the refrigerator for up to 1-2 days. The borage flowers will likely lose their vibrancy, so it’s best to add fresh ones if serving leftovers. The cucumber mixture will remain flavorful, but the tomatoes may become softer.

Nutritional Information

Here’s an approximate nutritional breakdown for a serving of this vibrant salad. Please note that these values can vary based on the specific brands and types of ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	47.8 kcal	—
Calories from Fat	—	—
Total Fat	1.2 g	1 %
Saturated Fat	0.7 g	3 %
Cholesterol	4 mg	1 %
Sodium	19.2 mg	0 %
Total Carbohydrate	8.3 g	2 %
Dietary Fiber	1.3 g	5 %
Sugars	5.4 g	21 %
Protein	2.3 g	4 %

(Note: The “Calories from Fat” is listed as a category in the original data, but no specific amount was provided. The percentage for daily value is based on a 2,000-calorie diet.)

Variations & Substitutions

While this recipe stands beautifully on its own, there’s always room for culinary creativity.

• For a Creamier Base: If you prefer a richer, tangier dressing, consider substituting half of the plain yogurt with Greek yogurt for a thicker consistency and a more pronounced flavor.
• Herbacious Alternatives: While dill is wonderful, fresh chives or a hint of fresh mint could also complement the cucumbers and add a different aromatic dimension.
• Adding a “White” Element: For an even more pronounced “white” component, consider adding some small cubes of fresh mozzarella or crumbled feta cheese to the salad before serving. Ensure these are added just before serving to maintain their texture.
• A Touch of Sweetness: For those who enjoy a sweeter dressing, a tiny drizzle of honey or agave nectar can be added in place of or alongside the sugar.
• Borage Alternatives: If fresh borage flowers are not available, edible pansies or violets can offer a similar visual appeal and delicate floral notes, though their flavor profiles will differ.

FAQs

Q: What makes borage flowers edible and what do they taste like?
A: Borage flowers are known for their beautiful star shape and vibrant blue color. They have a mild, cucumber-like flavor that complements the salad’s other ingredients wonderfully. Ensure you are using flowers specifically grown for consumption, as some ornamental flowers can be toxic.

Q: Can I make the dressing ahead of time?
A: Yes, the dressing can be prepared up to a day in advance and stored in an airtight container in the refrigerator. Whisk it well before combining with the cucumbers.

Q: What is the best way to cut the cucumbers?
A: Peel the cucumbers, slice them lengthwise, and then scoop out the seeds with a spoon. Dice them into uniform, bite-sized pieces for the best texture and even coating with the dressing.

Q: How should I arrange the tomatoes for the best visual appeal?
A: Arrange the tomato slices overlapping each other around the outer rim of your serving platter. This creates a lovely, colorful base for the cucumber mound.

Q: Is this salad suitable for a picnic?
A: Yes, this salad is an excellent choice for picnics! Pack the dressed cucumber mixture and the tomatoes separately. Arrange them on the platter once you reach your destination, and add the borage flowers just before serving.

A Taste of Summer’s Best

This Red, White, and Blue Salad is more than just a recipe; it’s an invitation to savor the season’s bounty with elegance and simplicity. It’s a dish that speaks of fresh air, sunshine, and the joy of sharing good food with loved ones. I encourage you to try it, to taste the crisp cucumbers, the bright tomatoes, and the delicate whisper of dill and lemon, all crowned with the enchanting borage blooms. It’s a perfect accompaniment to any summer meal and a beautiful reminder of the simple pleasures in life. Enjoy the vibrant flavors and the delightful presentation!