Serve this salad cold, it’s ideal for hot weather and compliments anything off the grill or even a rotisserie chicken from the store. Local cucumbers make it extra special, so support your local farmers.
I was impressed with the selection we have in Bozeman right now. Gallatin Valley Botanical has the dark green slicing variety, which I love because they stay so crisp. When peeling, I left some stripes of the pretty skin because it’s unwaxed and perfectly edible. After peeling, I split them lengthwise and ran a spoon down the center to remove most of the seeds because I was bringing it to a chef-y dinner party and I know how they like things done. Chance Farms has smooth-skinned cukes which are a softer and sweeter with less prominent seeds, kind of like the English, Persian, “hot house” varieties.
Cucumber Mint Salad
Ingredients
- 2 cucumbers
- plentiful mint leaves, torn
- ¼ red onion, sliced
dressing (the following makes more dressing than you'll need, so scale up the cucumbers etc. x2 or x3 or keep the extra dressing in a jar and use it on other things during the week)
- 2 tablespoons red wine vinegar Banyuls
- 1 teaspoon local honey
- sea salt and freshly ground black pepper
- 3–4 tablespoons olive oil California Olive Ranch is a good basic
Instructions
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Make the dressing first by mixing all ingredients in a jar. Place sliced red onion in bottom of serving bowl and drizzle in a couple tablespoons of dressing. Let rest while you prepare the cucumbers and mint.
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Peel cucumbers, slice lengthwise, and remove seeds by scraping gently with a spoon. Slice into half-moons and add to serving bowl. Tear mint over top, toss, and add additional dressing by the spoonful. Keep chilled until serving.
