From Joshua McFadden’s Six Seasons, a favorite cookbook.
Made with crunchy, zebra-striped peeled cucumbers, sweet red onions and a white balsamic vinaigrette, this salad is light and bright, and perfect for warm summer days. It is my go-to cucumber salad, and once you try it you will understand why!
- 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
- 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.
- Meanwhile, place the scallions in a bowl and cover with ice water. Let stand 20 minutes. Drain and dry well in a tea towel.
- 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