Hanson Cucumber Recipe

Prepare cucumbers

Wash the English cucumbers. Trim the ends and, if desired for texture, peel every other strip lengthwise with a vegetable peeler to create a decorative striped skin. Thinly slice the cucumbers on a mandoline or with a sharp knife into 1/8" (3 mm) rounds. Place slices in a large bowl.

Salt and sweat cucumbers (optional)

If you want crisper, less watery cucumber slices, sprinkle 1/2 tsp of the sea salt evenly over the cucumber slices, toss gently, and let sit for 10 minutes. After 10 minutes, drain any liquid and pat slices lightly with paper towel. Reduce the remaining salt called for in the dressing if you use this step.

Slice onion

Peel and halve the red onion; slice very thin (about 1/16" / 1.5 mm) into half-moons. Separate rings with your fingers and add to the bowl with the cucumbers.

Make dressing

In a small bowl or jar combine olive oil (3 tbs), apple cider vinegar (2 tbs), honey (1 tsp), Dijon mustard (1/2 tsp), lemon zest (1 tsp), remaining sea salt (adjust if you salted cucumbers earlier) and black pepper (1/2 tsp). Whisk or shake vigorously until emulsified and slightly creamy.

Combine salad

Pour the dressing over the cucumbers, onions, and chopped dill (2 tbs). Toss gently but thoroughly to coat all slices. Taste and adjust seasoning — add more salt, pepper, or a splash more vinegar or honey to balance acidity and sweetness.

Add optional mix-ins

If using, fold in crumbled feta (1/2 cup) and toasted sliced almonds (2 tbs) now so they remain slightly crunchy and integrate with the salad without becoming soggy.

Let the salad rest for 10–15 minutes at room temperature for flavors to meld, or refrigerate for up to 1 hour. If refrigerated, bring to near room temperature before serving for best flavor.

To serve, arrange a small bed of microgreens or baby arugula (1 cup) on each plate. Spoon the Hanson Cucumber salad over the greens. Drizzle a teaspoon of high-quality extra-virgin olive oil over each portion and sprinkle with flaky sea salt (a light pinch, about 1/8–1/4 tsp) for finish.

Serve chilled or at room temperature as a bright, crunchy side dish. Leftovers keep in an airtight container in the refrigerator for up to 2 days (almonds will soften over time).