Highly Seasoned Cucumber Salad As seen on Alison Roman Bookmark recipe Print recipe Download recipe Share Rating 0 out of 5 stars () Ingredients 4–6 servings 1/4 cup olive oil4 garlic cloves, finely chopped, divided1 pound cucumbers, I like to use a mix if possible, but any type is greatKosher salt2 tablespoons white distilled, white wine or red wine vinegar, plus moreZest and juice of 1 lemon½ cup finely chopped dill1/2 cup finely chopped cilantro or parsley1/2 small-ish red onion or 1 shallot, thinly sliced Calories BeginnerVegetarianDinnerGluten-FreeHealthyQuick and EasyVeganDairy-FreeVegetablesLunchSavoryRawSides ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Heat olive oil and half the garlic in a small skillet over medium heat. Toast the garlic, swirling occasionally, until it’s lightly browned, about 2 minutes. Remove from heat and set aside. Step 2 Slice, smash, chop and/or cut cucumbers. Step 3 Place cucumbers in a large bowl and season with a good amount of kosher salt. Step 4 Let them sit a few minutes if you can, drain off any water that’s come out. Add vinegar and the rest of the garlic. Toss the cucumbers to coat and let them sit like this until you’re ready to eat— preferably, you let them sit about 30 minutes, but if that’s now, then great! Step 5 Taste the cucumbers again after they’ve sat, adjust with salt and vinegar as needed. They shouldn’t be as tangy and salty as, say, a pickle, but they should be pretty tangy. Who am I kidding, my salads absolutely taste like pickles. Step 6 Add the lemon zest and juice, the herbs, and onion. Step 7 Add the toasted garlic oil, toss everything, and then, yet again, taste one and season with more salt and vinegar if needed.
