Garlic Herb Cucumber Salad

Total Time: 20 minutes (10 min active prep + 10 min resting)
Hands-off Time: 10 minutes (while salted cucumbers drain)

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Why This Recipe Works

Most cucumber salads turn sad and soggy within an hour. This one stays crisp because we salt the cucumbers first. Salt draws out excess water, preventing dilution of the dressing and leaving the slices crunchy. Then, a simple oil-free* vinaigrette (red wine vinegar, garlic, shallot, fresh dill, and parsley) clings to every ridge. No mayonnaise. No heavy cream. Just bright, clean flavors that wake up your palate.

*We add a tiny amount of oil for mouthfeel, but it’s optional.

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Ingredients

For the salad base:

• 2 medium English cucumbers (or 4 Persian cucumbers), about 1 lb / 450g total

• 1 tsp fine sea salt (for drawing out water)

For the garlic herb dressing:

• 3 tbsp red wine vinegar (or white wine vinegar)

• 1 tbsp extra virgin olive oil (optional, but recommended)

• 2 medium garlic cloves, minced or pressed (use 1 clove for lower intensity)

• 1 small shallot (about 1 tbsp), finely minced

• 1 tbsp fresh dill, finely chopped (do not use dried)

• 1 tbsp fresh parsley, finely chopped

• ½ tsp freshly ground black pepper

• ¼ tsp red pepper flakes (optional, for heat)

Garnish (optional):

• 1 tbsp toasted sesame seeds or flaky sea salt

• Lemon wedges for serving

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Step-by-Step Instructions

Phase 1: Prep & Salt the Cucumbers (Active: 5 min | Intensity: Low)

1. Wash and slice the cucumbers. If using English cucumbers (the long, plastic-wrapped kind), there’s no need to peel them – the skin is thin and adds color. Slice into ⅛-inch rounds. A mandoline slicer makes quick, uniform work. For a different texture, use a vegetable peeler to create long ribbons.

2. Salt the slices. Place the cucumber rounds in a large colander set over a bowl. Sprinkle with 1 teaspoon of sea salt. Toss well to coat every slice.

3. Let them rest for 10 minutes. This is the crucial step. You’ll see beads of water form on the cucumbers, then drip into the bowl below. Do not skip this – it’s the difference between a crunchy salad and a puddle.

Phase 2: Make the Dressing (Active: 3 min | Intensity: Medium – garlic is strong)

While the cucumbers drain, prepare the dressing:

1. Combine the wet ingredients. In a medium mixing bowl, whisk together the red wine vinegar, olive oil (if using), and the 1 tablespoon of water (this helps mellow the raw garlic).

2. Add aromatics. Stir in the minced garlic, shallot, fresh dill, parsley, black pepper, and red pepper flakes (if using). Let the dressing sit for 5 minutes – this allows the garlic and shallot to pickle slightly in the vinegar, reducing their harsh bite.

Phase 3: Assemble the Salad (Active: 2 min | Intensity: Low)

1. Press the cucumbers. After 10 minutes, lift the colander. Press down gently on the cucumbers with the back of a spoon or clean hands to expel any remaining liquid. Discard the salty water in the bowl.

2. Rinse quickly (optional but recommended). Give the cucumbers a brief rinse under cold water to remove excess surface salt. Pat them dry with a clean kitchen towel or paper towels. This step prevents an overly salty final dish.

3. Toss. Transfer the dried cucumber slices to the bowl with the dressing. Toss gently until every slice glistens.

4. Rest 5 minutes (if you can wait). The salad is edible immediately, but a 5-minute marination allows the cucumbers to absorb the garlic and herbs.

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Final Presentation

Transfer the salad to a shallow serving bowl. Pour any remaining dressing from the bottom of the mixing bowl over the top. Garnish with toasted sesame seeds or a pinch of flaky sea salt. Serve with lemon wedges on the side – a squeeze of fresh lemon right before eating brightens everything.

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Complete Nutrition Information (Per Serving)

*Recipe makes 4 side-dish servings. Serving size: approximately ¾ cup.*