Crisp Cucumber and Herb Salad
This salad relies on the contrast between thin, salt-cured cucumber ribbons and a sharp vinegar-based dressing. By drawing the moisture out of the cucumbers first, you keep the salad crisp rather than watery, allowing the herbs to cling to each slice.
The secret is in the salt.
Salting the cucumbers pulls out excess water, ensuring your dressing stays bright and potent instead of diluted.
- mandoline or sharp chef's knife
- colander
- large mixing bowl
- whisk
What goes in.
- 3large English cucumbers
- 1 tspkosher salt
- 1/4 cupfresh dill, chopped
- 1/4 cupfresh mint leaves, torn
- 2 tbspwhite wine vinegar
- 1 tbspextra virgin olive oil
- 1/2 tspcracked black pepper
Drawing out the water
After slicing the cucumbers, toss them with salt and let them sit in a colander for 15 minutes. Press down firmly with your palm to expel the liquid before dressing.
The method.
Prepare the cucumbers
Use a mandoline to slice the cucumbers into paper-thin rounds. If you prefer, peel them partially in stripes for a textured edge.
Salt and rest
Place the slices in a colander set over a bowl. Sprinkle with salt, toss to coat, and let them sweat for 15 minutes.
Dry and dress
Discard the accumulated liquid. Pat the cucumber slices with a clean kitchen towel until they are dry. Return them to a clean bowl.
Emulsify
In a small jar, shake the vinegar, oil, and pepper until combined. Pour over the cucumbers.
Finish
Toss in the dill and mint just before serving. Fold gently so the herbs coat the slices without bruising.
Other turns to take.
Creamy variation
Fold in two tablespoons of thick Greek yogurt or sour cream after the dressing step.
Spicy variation
Add half a thinly sliced serrano pepper or a pinch of crushed red pepper flakes to the dressing.
When it doesn't go to plan.
Use English or Persian cucumbers; they have thinner skins and fewer seeds, which results in a crunchier salad.
Keep the herbs whole or torn rather than finely minced to maintain a clean appearance and fresh bite.
Do not dress the salad until the very last second, or the salt will continue to pull moisture from the vegetables.
The ones that keep coming up.
Can I make this ahead of time?
You can prep and salt the cucumbers hours ahead, but store them in the fridge without dressing. Add the dressing and herbs right before eating.
Are seeds a problem?
English cucumbers have soft seeds that aren't bitter. If you use standard slicing cucumbers, scoop out the watery center seeds with a spoon before slicing.
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