One more idea for those cucumbers, this Cucumber and Mint Salad adapted from Joshua McFadden’s “Six Seasons.” I’m skipping the green onions and just using a bit more red onion.
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
Preparation:
Peel the cucumbers: for visual appeal, peel the skin of the slicers, if using, 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.
Meanwhile, place the scallions in a bowl and cover with ice water. (I’m going to do this with the red onion.) Let stand 20 minutes. Drain and dry well in a tea towel.
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.