Ingredients:

  • 2 large English Cucumbers (600g), sliced into 1/2-inch half-moons
  • 1 lb vine-ripened tomatoes (450g), halved or quartered
  • 0.5 small red onion (50g), paper-thinly sliced
  • 1 tsp kosher salt (6g) for draining
  • 0.25 cup fresh dill (10g), chopped
  • 0.25 cup fresh flat-leaf parsley (10g), chopped
  • 1 tbsp fresh mint (4g), chopped
  • 3 tbsp extra virgin olive oil (45ml)
  • 2 tbsp red wine vinegar (30ml)
  • 1 tsp Dijon mustard (5g)
  • 1 tsp honey (5g)
  • 0.5 tsp black pepper (1g)
  • 1 clove garlic (3g), minced

Instructions:

  1. Place the sliced cucumbers (600g) in a colander set over a large bowl. Sprinkle with 1 tsp of kosher salt and toss with your hands to ensure every half moon is coated. Note: This starts the osmosis process, pulling water from the cells to make the cucumber crunchier.
  2. Let sit for 20 minutes at room temperature. You will see water beginning to drip into the bowl below. Wait until the cucumbers look slightly translucent on the edges.
  3. Discard the collected liquid and transfer the cucumbers to a clean surface. Pat them very dry with a paper towel. Note: If you leave the surface wet, the dressing won't stick, and it will slide right off.
  4. Prepare the dressing jar. Combine 3 tbsp extra virgin olive oil, 2 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 minced garlic clove, and 0.5 tsp black pepper.
  5. Shake the jar vigorously for 30 seconds until the mixture is opaque and creamy. Note: The mustard acts as a bridge between the oil and vinegar, preventing them from separating.
  6. Slice the tomatoes (450g) and paper thin red onions (50g). Place them in a large non reactive mixing bowl along with the dried cucumbers.
  7. Pour the dressing over the vegetables. Use a large spoon to toss gently. Toss until every slice glistens and is fully coated in the emulsion.
  8. Chop the fresh herbs. You want 10g each of dill and parsley, plus 4g of mint if you're feeling adventurous.
  9. Fold in the herbs at the very last second before serving. Note: This prevents the delicate leaves from wilting or turning brown from the acid.
  10. Serve immediately while the temperatures are still cool and the textures are at their peak. The sensory experience of this process is half the fun. You should hear a distinct snap when you slice the cucumbers. The aroma of the fresh dill should hit you as soon as the knife breaks the stems. When you pour that golden, emulsified dressing over the ruby red tomatoes, it should look velvety, almost like a glaze. This is how you know you’ve done it right. Cucumber Tomato Salad in 10 Minutes — Master this easy Cucumber Tomato Salad recipe for a bright, crunchy side. See...Creamy Cucumber Salad in 10 Minutes — Make the best Creamy Cucumber Salad featuring a tangy dill dressing with Gree...Autumn Harvest Honeycrisp Apple and Feta Salad with Toasted Walnuts — Discover the ! This easy Fall Salad Recipe keeps greens crisp for perfect fla... $img_2$