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Herb-Infused Cucumber Salad

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Prep Time 15 minutes
Chilling Time 30 minutes
Course Appetizer, Side Dish
Servings 4 servings

Equipment

  • Large mixing bowl
  • Mandoline Slicer or Sharp Knife
  • Fine mesh strainer
  • Kitchen Scale
  • Whisk
  • Measuring cups and spoons

Ingredients
  

  • 2 lbs English Cucumbers about 900g, thinly sliced
  • 4 medium Radishes thinly sliced
  • 1 medium Red Bell Pepper julienned
  • 2 tsp Sea Salt for drawing moisture
  • 1/4 cup Plain Greek Yogurt 60ml, probiotic-rich
  • 3 tbsp Extra Virgin Olive Oil 45ml
  • 2 tbsp Apple Cider Vinegar 30ml
  • 1 tbsp Honey or maple syrup for vegan option
  • 1/4 cup Fresh Dill finely chopped
  • 2 tbsp Fresh Mint finely chopped
  • 2 tbsp Fresh Parsley finely chopped
  • 1 tbsp Fresh Chives finely chopped
  • 1/2 tsp Black Pepper freshly ground

Instructions
 

  • Using a mandoline slicer or sharp knife, slice the cucumbers into thin rounds (about 1/8-inch or 3mm thick). Transfer to a large mixing bowl.
  • Thinly slice the radishes and julienne the red bell pepper. Add to the bowl with cucumbers.
  • Sprinkle 2 teaspoons of sea salt over the vegetables and toss thoroughly. Let stand for 10 minutes to draw out excess moisture.
  • Transfer the salted vegetables to a fine mesh strainer and gently press to remove excess liquid. Rinse briefly under cold water and pat dry with paper towels.
  • In a clean mixing bowl, whisk together Greek yogurt, olive oil, apple cider vinegar, and honey until smooth and well combined.
  • Add the chopped dill, mint, parsley, and chives to the dressing. Whisk until evenly distributed.
  • Season with freshly ground black pepper and taste for balance. Adjust sweetness or acidity as needed.
  • Add the drained vegetables back to the large mixing bowl and pour the herb dressing over them.
  • Toss gently but thoroughly to ensure all vegetables are evenly coated with the dressing.
  • Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld and the salad to chill properly.
  • Give the salad a final gentle toss before serving. Serve chilled as a refreshing side dish or light appetizer.

Notes

SALTING TECHNIQUE:
The 10-minute salting process is crucial for removing excess water from cucumbers, preventing a watery salad. Don't skip the rinsing and drying step to avoid oversalting.
SCALING:
Easily double for 8 servings or halve for 2 servings. Maintain the 2:1 ratio of vegetables to dressing for best results.
STORAGE:
Store covered in refrigerator for up to 3 days. The salad may release some liquid over time - simply drain before serving. Best consumed within 24 hours for optimal crispness.
TROUBLESHOOTING:
If salad becomes watery after storage, drain excess liquid and add a pinch more salt and herbs to refresh. For extra crunch, add fresh vegetables just before serving.
DIETARY NOTES:
Vegetarian and gluten-free as written. For vegan version, substitute Greek yogurt with cashew cream and use maple syrup instead of honey. Low-carb friendly at approximately 6g net carbs per serving.

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