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Cucumber Salad

Cucumber Salad

If there's one cucumber dish that's quicker to make than quick pickles, it's cucumber salad! This variation includes dill, shallot, and some lemon zest, which gives the salad a refreshing flavor that's perfect for spring. 

  • 1 European cucumber
  • a couple sprigs fresh dill
  • 1/2 shallot
  • 1 lemon
  • 3 tablespoons vinegar (white wine or champagne vinegar would great, as would cider vinegar)
  • 1 tablespoon oil (we used walnut oil left over from our strained yogurt recipe, but you could also use olive oil, sunflower oil, or sesame oil)
  • salt 
  • a few grinds of pepper
  1. Wash the cucumber, and slice thin with a knife or on a mandolin. Put the cucumber slices in a salad bowl.
  2. Mince the dill, and the shallot, and add them to the cucumber.
  3. With the small side of a box grater, or with a Microplane grater, zest the lemon, working gently enough to remove the yellow skin, but leave the white pith behind.
  4. Add the lemon zest to the salad. Reserve the rest of the lemon to use in another recipe (such as Sausage, Bean & Chard soup). 
  5. Pour on the vinegar and oil, and season to taste with salt and pepper. Let sit for 15 minutes, up to one day, before serving.