Cucumbers offer a subtle, refreshing, hydrating sweetness. They are so often in the background or playing a supporting role, but here, they get to be the star of the dish. And, as the star, we need to be take steps to bring out their refreshing crunch and grassy fresh flavor. For cucumbers, that means salting them and letting them rest a bit to concentrate their flavors and prevent their innate abundance of moisture from diluting the whole salad.
As you might guess if you've read other posts on the site like this one about eating a salad every day, I love coming home from the farmers market with the fruits, vegetables, herbs and whatever else looks good, and figuring out ways to make them into a salad. If you're trying to eat more fruits and vegetables, salads are such an easy way to add them to your routine. All it really takes is a willingness to learn a little about the fruits and vegetables you're working with so you know how to bring out their best. And then, they, in return, can bring out yours.
Ingredients
The ingredients for this salad are easy to find, very inexpensive and you probably already have them in your refrigerator and pantry. If not, they're great colorful staples to buy every week so you have them on hand to incorporate into your Eat All the Colors adventure.
- Cucumbers: Any variety. I've made this particular batch with garden cucumbers, but it's also wonderful with Persian cucumbers or English cucumbers.
- Red onion: Select red onions that are heavy for their size and an unblemished papery outer skin and a dry neck without any sprouting. Store on the counter away from other fruits and vegetables.
- Green onions (scallions): Look for firm, white bulbs and bright green stalks.
- Fresh mint leaves: When buying fresh herbs, look for perky stems and leaves, and, in the case of mint, the vibrant smell of peppermint.
- Crushed red pepper flakes: Make sure you're storing your spices in a cool, dark place to extend their potency. Good quality spices should last 2-3 years. Ground spices can lose their flavor and robustness earlier if not stored correctly.
- White balsamic vinegar: White balsamic vinegar is made with the same process used for regular balsamic, but is pressure-cooked to prevent the mixture from browning. It results in a light, sweet-tart flavor that gives the dish a clean and floral profile. That's exactly why I've loved it from the first time I tried it.
- Cold-pressed olive or avocado oil: Look for olive oils or avocado oils from a local producer - a farm or winery that also grows olives or avocados and presses them for oil. You'll be surprised at how much better they are from store-bought.
- Salt and pepper: I've been loving Real Salt lately. And, I always buy black peppercorns and grind them freshly for each recipe so the pepper always tastes fresh.
See recipe card for quantities.
Instructions
While this recipe is generally simple, there are a few specific steps to take that will deliver a more flavorful, crisp, result. Let's get into it.
- Peel the cucumbers zebra style and scoop out the seeds.
- Slice the cucumbers into shapes that will make the salad visually appealing.
- Place the cucumbers in a colander, sprinkle with salt and let stand 30 minutes
- Meanwhile, slice the scallions on the bias, then soak them in ice water for 20 minutes to keep them crisp.
- Slice up red onion. Pick some mint
- Toss everything together with crushed red pepper flakes, fresh cracked black pepper, and white balsamic vinegar. Taste, add salt, then olive oil. Taste again.
Serve and enjoy.
Equipment
- Colander: If you don't already have a colander, it's a good investment you'll use over and over on your Eating All the Colors journey. For this cucumber salad, you'll use it to sweat the cucumbers to concentrate their flavors. (You can use the same salting technique to sharpen the flavors of eggplant and release the water from zucchini). A colander also makes washing berries and other delicate fruits super easy. And, it makes a perfect landing pad for lightly steamed veggies! Here are a couple I have and love. This one is the workhorse and this one is beautiful and works great too.
- Chef's knife: Eating all the colors requires good knives. For this recipe, you'll need a good chef's knife. These are the ones I like these days: the 8" Japanese style chef's knife from Global and this European style one from Wustoff. If you'd like to learn more about what to look for when shopping for a good chef's knife, I found this to be an interesting read.
- Cutting board: A cutting board is a must-have for fruits and vegetables. Grab this nicely designed one with a juice groove from Farberware, this versatile one from Dexas, or for make an investment in a wooden board that will last forever like this one from Sonder LA.
Storage
This salad is best made a la minute - prepared when you're ready to eat it, as opposed to being prepared in advance. This is because cucumbers are so full of water that they may dilute the salad if they sit too long or get too warm. This is great right when you prepare the salad because it makes the dish so hydrating, so fresh! This is the best time to enjoy it.
Related
Here are some additional recipes and articles you might like:
Consider This
Explore additional articles and recipes on the site to continue your colorful journey:
Cucumber Mint Red Onion Salad
Ingredients
- 1 lb cucumbers, any variety
- kosher salt or sea salt
- 1 bunch scallions
- 1 small red onion
- handful of mint
- ½ teaspoon crushed red pepper flakes
- 3 tablespoon white balsamic vinegar
- ¼ cup olive oil or avocado oil
- salt and pepper
Instructions
- Peel the cucumbers zebra style and scoop out the seeds.
- Slice the cucumbers into shapes that will make the salad visually appealing.
- Place the cucumbers in a colander, sprinkle with salt and let stand 30 minutes
- Meanwhile, slice the scallions on the bias, then soak them in ice water for 20 minutes to keep them crisp.
- Slice up the red onion.
- Pick the leaves from the mint vines and tear into bite-size pieces
- Toss everything together with crushed red pepper flakes, fresh cracked black pepper, and white balsamic vinegar. Taste, add salt, then olive oil. Taste again.
- Taste, add salt and pepper, then olive oil. Taste again.
- Serve immediately.
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