The Back Yard Lemon Tree

This simple cucumber salad can be adapted to almost any style of cuisine. It works well as a side in a larger meal or is a refreshing add on as part of a cheese platter or in sandwiches. It’s a salad for when you can’t be bothered to make a salad but need something fresh and crunchy to round out a meal.

The cucumber is peeled in alternating stripes, then salted and drained making it a surprisingly good keeper. It is best on the day it is made but but keeps well in the fridge for a couple of days. This is a godsend for me because I really hate throwing salad away.

Cucumber Salad Recipe

Adapted from Ali Slagle NYT

• 500grams (1 pound) of Cucumbers (About 6 small Lebanese or 2 medium long telegraph cucumbers)
• 3 tablespoons of vinegar (white wine, sherry or rice wine)
• 2 teaspoons of honey or granulated sugar
• 2 tablespoons of finely chopped dill
• 1/2 a small red onion or two small red shallots
• 1 teaspoon of sea salt flakes or 1/2 teaspoon of fine sea salt
• Black Pepper

1. Wash and peel cucumbers in alternating stripes. If the cucumbers are very seedy, cut in half and scoop out the seeds. Slice cucumbers very thinly. Place in a colander and mix salt through. Allow to sit for at least 5 minutes up to half an hour.
2. Meanwhile place honey in vinegar and mix well until the honey dissolves. Slice onion or red shallots finely and rinse in water.
3. Pat cucumbers dry with a paper towel and place in a large bowl. Mix through dill, red onion and honey vinegar. Season with black pepper and extra salt if needed. Place in serving bowl and chill until needed.