Hers Cucumber Salad Recipe

Prepare cucumbers

Wash the English cucumbers. Trim the ends. Using a sharp knife or mandoline set to 2–3 mm, slice cucumbers into rounds. If cucumbers are seedy, halve lengthwise and scoop seeds before slicing. Place cucumber slices in a large bowl.

Prepare onion

Peel the red onion and halve it. Slice very thinly into half-moons. To reduce bite, place sliced onion in a small bowl of cold water for 5 minutes, then drain and pat dry. Add onions to the cucumber bowl.

Chop herbs

Stack parsley leaves and roll (chiffonade) then thinly chop. Do the same for mint. Add herbs to the cucumber and onion.

Sprinkle the salad with 1 tablespoon ground sumac, 1 teaspoon coarse salt, and 1/2 teaspoon black pepper. Toss gently to combine and temporarily set aside while you make the dressing so flavors marry.

Prepare the lemon

Trim stem and blossom ends from the whole lemon. Cut into quarters and check for seeds; remove any seeds. If you have a small food processor or blender, put the lemon quarters (peel and all) into the bowl. If not, finely mince the lemon pulp and zest and proceed in a mixing bowl.

Emulsify dressing

Add 1/4 cup extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1/2 teaspoon salt, and 1/2 teaspoon honey or agave (if using) to the processor with the lemon quarters. Pulse or blend until the lemon pieces are broken down and the dressing is homogenous and slightly creamy (about 20–30 seconds). Taste and adjust seasoning — add a pinch more salt or a little more honey if too tart. If using a bowl, whisk vigorously until combined and emulsified.

If the dressing is very thick from whole lemon pieces, thin with 1–2 teaspoons cold water or additional olive oil until it reaches a loose vinaigrette consistency.

Pour about half of the whole lemon vinaigrette over the cucumber, onion and herb mixture. Toss gently to coat. Taste and add more dressing if desired — reserve extra dressing for serving.

Transfer salad to a serving bowl or platter. Sprinkle an additional 1/2 teaspoon sumac over the top and lightly drizzle 1 teaspoon extra-virgin olive oil for gloss. If desired, scatter 1/4 cup crumbled feta over the salad for a creamy, savory contrast.

Let the salad rest 10–15 minutes at room temperature to allow flavors to meld, or chill up to 30 minutes. Toss once more gently before serving.