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Simple Cucumber Salad

Many cucumbers are best if they’re salted first. The process removes some of their bitterness and makes them extra-crisp—it takes some time but almost no effort. Start with one or two Kirby (pickling) cucumbers per person—or half of a medium cucumber or about a third of a long (“English”) cucumber. For a full-meal cucumber salad with a Southeast Asian flair, try Cucumber Salad with Scallops (page 54).

Recipe information

  • Yield

    makes 4 servings

Ingredients

About 1 1/2 pounds cucumbers, peeled and thinly sliced
Salt and freshly ground black pepper
1/2 cup coarsely chopped and loosely packed fresh mint or dill
Juice of 1/2 lemon

Preparation

  1. Step 1

    Put the cucumber slices in a colander and sprinkle with salt, just a little more than if you were planning to eat them right away. Set the colander in the sink.

    Step 2

    After 30 to 45 minutes, press the cucumbers to extract as much liquid as possible. Toss them with the mint, the lemon juice, and a healthy grinding of black pepper. Serve within a few hours.

From Mark Bittman's Quick and Easy Recipes From the New York Times by Mark Bittman Copyright (c) 2007 by Mark Bittman Published by Broadway Books. Mark Bittman is the author of the blockbuster Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
TagsSaladCucumberVegetableSideStarterDinnerLunchDairy FreeGluten FreeVeganVegetarianEasyMake AheadNo-CookCookbooks
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