Herb Cucumber Salad Recipe
fresh herbs, sumac onions, whole lemon vinaigrette
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Ingredients
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Salad
Sumac Onions
Whole Lemon Vinaigrette
Method
Sumac Onions
- 1
Soak and season onions
Place the thinly sliced red onion in a small bowl. Sprinkle with 0.5 tsp kosher salt and 1 tsp sumac. Add 2 tablespoons warm water to the bowl and toss to combine. Let sit for 10–15 minutes to mellow the bite and infuse the onion with sumac flavor. Drain any excess liquid before using.
Whole Lemon Vinaigrette
- 2
- 3
Emulsify dressing
In a jar or small bowl, combine the lemon juice and pulp, lemon zest, 3 tablespoons extra-virgin olive oil, 1 teaspoon white wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey (or maple syrup), 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Whisk vigorously or shake in a sealed jar until the mixture emulsifies into a slightly thickened vinaigrette. Taste and adjust salt, acidity, or sweetness as needed.
Salad
- 4
Prepare cucumbers
Trim the cucumber ends. If using English cucumbers, halve lengthwise and thinly slice on the bias into roughly 1/8–1/4-inch slices. If using Persian cucumbers, slice crosswise into thin rounds. Measure about 3 cups sliced cucumbers and place into a large mixing bowl.
- 5
- 6
- 7
Finish and serve
Taste and adjust seasoning with additional salt, pepper, or a pinch more sumac if desired. Let the salad sit for 5–10 minutes at room temperature to allow flavors to meld, or serve immediately for maximum crunch. Garnish with a light sprinkle of extra sumac and a few whole herb leaves if desired.