clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Go-To Cucumber Salad

  • Author: Alexandra Stafford
  • Prep Time: 35 minutes
  • Total Time: 35 minutes
  • Yield: Serves 4
  • Diet: Vegan


From Joshua McFadden’s Six Seasons, a favorite cookbook.


  • 1 lb. cucumbers, any variety or varieties you like
  • kosher salt
  • 1 bunch (about 6) scallions, ends trimmed, sliced thinly on the bias, whites and green parts
  • 1 small red onion, thinly sliced
  • 1 small handful mint leaves
  • 1/2 teaspoon crushed red pepper flakes, plus more to taste
  • 3 tablespoons white balsamic vinegar (or other), plus more to taste
  • 1/4 cup extra-virgin olive oil
  • freshly cracked black pepper
  • flaky sea salt, for finishing, optional


  1. Peel the cucumbers: for visual appeal, peel the skin in alternating stripes. Trim the ends of the cucumbers, halve lengthwise, and scoop out the seeds. Slice the cucumbers into a variety of shapes, or simply slice thinly on the bias to create half moons. Place the cucumbers in a colander and toss with 1 teaspoon kosher salt. Let sit for 30 minutes. After the 30 minutes, blot dry in a tea towel.  
  2. Meanwhile, place the scallions in a bowl and cover with ice water. Let stand 20 minutes. Drain and dry well in a tea towel.
  3. Combine the cucumbers, scallions, red onion, mint, crushed red pepper flakes, vinegar, and a few generous twists of black pepper in a bowl. Toss gently. Taste. Add flaky sea salt to taste. Add pepper, pepper flakes, and vinegar to taste. Once everything tastes, as Joshua McFadden says, “exciting and balanced”, add 1/4 cup extra-virgin olive oil. Toss again. Serve immediately. 
  • Category: Salad
  • Method: Toss
  • Cuisine: American

Keywords: classic, cucumber, salad, simple, scallions, mint, dried chiles