Crunchy Cucumber Salad
Who doesn't love a crisp cuke! Try cutting them into different shapes so your salad has a mix of textures, and then let them soak up all that delish flavor from those Fresno chilies and Drizzle :)
by Sami Udell
1 pound of cucumbers, cut into different shapes
1/4 red onion, sliced very thin
1 fresno chili or serrano, sliced thin
1/4 cup of herbs - parsley, basil, and mint picked
3 tbsp vinegar, such as white wine vinegar or red wine vinegar
1/4 cup of Drizzle
Finishing salt and fresh pepper
1 small handful of shaved parmesan or pecorino
Instructions
Active Time: 10 minutes
Full Time: 45 minutes
For this recipe, it's fun to eat when the cucumbers have different shapes and textures. Cut your cucumbers into a few shapes, like hollow half moons, big chunks, or slightly longer batons.
Toss the cucumbers with 1 tsp salt and put in a colander over a bow to catch the moisture. Let the cucumbers sit in the refrigerator for 30 minutes. This will give them a crunchier texture for the salad.
After cucumbers have sat for 30 minutes, blot them with paper towels to dry them off. Pile them in a bowl.
Add the chilis, red onion, vinegar, and black pepper. Taste and adjust for salt or vinegar. When the flavor of the salad is exciting and balanced, add 1/4 cup of Drizzle and toss. It's okay if there's a lot of dressing because the cucumbers will soak it up!
In separate bowl, make an herb salad. You can use a variety of whatever herbs you have on hand like parsley, cilantro, mint, fennel, and basil. Simply remove the leaves and mix in a bowl with a little lemon, a drizzle of Drizzle, and a tiny pinch of salt.
Add your cucumber salad to a bowl for serving and top with the herb salad and fresh cheese. Sprinkle with salt and freshly cracked pepper.
