Vinegar-Cucumber Salad
Christopher Testani
Salt the cucumbers a day ahead—they’ll get crunchier when chilled. Add some Smoked Potatoes for a heartier salad.
Recipe information
Yield
4 Servings
Ingredients
3 Persian cucumbers, thinly sliced on a diagonal
¾ teaspoon kosher salt, plus more
1 tablespoon olive oil
1 tablespoon white wine vinegar
⅓ cup torn dill sprigs
Preparation
Step 1
Combine cucumbers and ¾ tsp. salt in a medium bowl. Massage cucumbers, gently at first to keep them from breaking, then more vigorously as they release water, until they soften and expel most of their liquid. Drain, return to bowl, and toss with oil and vinegar.
Step 2
Just before serving, toss dill into cucumbers; season with salt if needed.
Nutrition Per Serving
Calories (kcal) 60 Fat (g) 3.5 Saturated Fat (g) .5 Cholesterol (mg) 0 Carbohydrates (g) 8 Dietary Fiber (g) 1 Total Sugars (g) 4 Protein (g) 1 Sodium (mg) 370
