Fresh garden cucumbers, sweet red onion and fresh mint come together for a refreshing cucumber salad for summer. This salad reminded me of a wonderful salad while traveling in the Mediterranean a few years ago. It would be wonderful with a variety of dishes.

Simply Dressed Cucumber & Mint Salad

INGREDIENTS:

• 1 lb. cucumbers, any variety or varieties you like
• kosher salt
• 1 bunch (about 6) scallions, ends trimmed, sliced thinly on the bias, whites and green parts
• 1 small red onion, thinly sliced
• 1 small handful mint leaves
• 1/2 teaspoon crushed red pepper flakes, plus more to taste
• 3 tablespoons white balsamic vinegar (or other), plus more to taste
• 1/4 cup extra-virgin olive oil
• freshly cracked black pepper
• flaky sea salt, for finishing, optional

DIRECTIONS:

1. Peel the cucumbers: for visual appeal, peel the skin in alternating stripes. Trim the ends of the cucumbers, halve lengthwise, and scoop out the seeds. Slice the cucumbers into a variety of shapes, or simply slice thinly on the bias to create half moons. Place the cucumbers in a colander and toss with 1 teaspoon kosher salt. Let sit for 30 minutes. After the 30 minutes, blot dry in a tea towel.  
2. Meanwhile, place the scallions in a bowl and cover with ice water. Let stand 20 minutes. Drain and dry well in a tea towel.
3. Combine the cucumbers, scallions, red onion, mint, crushed red pepper flakes, vinegar, and a few generous twists of black pepper in a bowl. Toss gently. Taste. Add flaky sea salt to taste. Add pepper, pepper flakes, and vinegar to taste. Once everything tastes, as Joshua McFadden says, “exciting and balanced”, add 1/4 cup extra-virgin olive oil. Toss again. Serve immediately. 

Recipe from Alexandracooks