Cucumber Salad With Fresh Garlic Recipe

Cucumber Salad

1. 1

   Prepare cucumbers

   Wash cucumbers. If using English cucumbers, leave peel on for color and texture; if using large garden cucumbers, peel if waxy and halve lengthwise to remove seeds. Slice cucumbers thinly (about 1/8 inch / 3 mm) using a sharp knife or mandoline. You should end up with approximately 6 cups of sliced cucumber.

2. 2

   Salt cucumbers and sweat

   Place sliced cucumbers in a large bowl. Sprinkle 1 1/2 teaspoons kosher salt over them, toss to combine, and let sit for 15 minutes to draw out excess water. After 15 minutes, drain any liquid and gently press cucumbers with a clean kitchen towel or paper towels to remove remaining moisture (this keeps the salad from becoming watery).

3. 3

   Prepare onions and herbs

   While cucumbers are sweating, thinly slice red onion into half-moons (about 1 cup). Finely chop fresh dill to yield 1/2 cup packed. Place both in a bowl with the cucumbers after draining.

4. 4

   Make fresh garlic dressing

   Peel and finely mince 4 garlic cloves, then sprinkle with the remaining 1/2 teaspoon kosher salt and mash into a paste with the side of a knife or the back of a spoon (this mellows and integrates the garlic). In a small bowl, whisk together the garlic paste, 4 tablespoons white vinegar, 3 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon sugar, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon crushed red pepper flakes (if using). If you prefer a creamy dressing, whisk in 1/2 cup plain Greek yogurt until smooth. Taste and adjust seasoning—add more salt or lemon/vinegar to brighten as needed.

5. 5

   Combine and toss

   Add the dressing to the drained cucumbers, red onion, and dill. Gently toss until all slices are evenly coated. Adjust seasoning with additional salt, pepper, or a splash more vinegar if desired.

6. 6

   Chill and finish

   Cover the bowl and chill the salad in the refrigerator for at least 30 minutes (up to 4 hours) to let flavors meld. Just before serving, give the salad a final toss and, if desired, garnish with a few small dill sprigs. Check texture and drain any excess liquid if it has accumulated.

7. 7

   Make ahead and service notes

   This salad can be made up to 6 hours ahead if drained well; if preparing farther in advance, keep dressing separate and toss just before serving to prevent sogginess. For catering portions, scale quantities by number of servings (recipe below serves 8 as a side).