Cucumber Salad with Balsamic-Lime Vinaigrette
Hot take: cucumbers are — meh. I said it! I’m just not that into them, which made me want to develop a cucumber-forward recipe that I actually enjoyed even more.
Lo and behold, I did it. This cuke salad is refreshing, delightfully tangy, and packed with unexpected flavor notes: the sharp bite of thinly-sliced shallots and balsamic vinegar, a hit of heat from red pepper flakes, and the smooth sweetness of fresh honey.
If you’re cucumber-phobic, like myself (or these cats), I have faith that this recipe might make you change your mind. Give it a go (and let me know!).
🥒
Yield: 4-6 as a side
Cucumber Salad with Balsamic-Lime Vinaigrette
A tangy balsamic-lime vinaigrette gives this refreshing summer salad a flavorful kick. Serve as a side or light first-course — or, pile these delicious cukes on rice or grain bowls for a quick and easy meal.
Prep time: 10 MCook time: Total time: 10 M
Ingredients:
- 1 lb. cucumbers (the smaller varieties with tender skins work best here)
- 2 medium-sized shallots
- Zest and juice of one lime, separated
- 1 Tbsp balsamic vinegar
- 2 Tbsp extra-virgin olive oil
- Large pinch red pepper flakes
- Salt and pepper, to taste
- 1 tsp honey
- Torn fresh basil leaves and flaky sea salt, for garnish
Instructions:
- Using a sharp knife or mandolin, slice your cucumbers into thin rounds. The optimal thickness is around that of a quarter — not paper thin, but not chunky, so it retains its crunch later on. Remove to a medium-sized bowl.
- Peel shallots. Slice one in half (the long way) then thinly slice and add to bowl with sliced cucumbers. Roughly chop the other shallot, and add to bowl of food processor.
- Add lime juice, balsamic vinegar, olive oil, red pepper flakes, honey, and a big pinch of salt and pepper to the bowl of the food processor. Blend until completely smooth.
- Combine cucumbers and shallots with the dressing and reserved lime zest, and toss until each slice is completely coated. Taste a cucumber slice and add salt as needed.
- Serve at room temperature immediately, and garnish with freshly-torn basil and flaky salt, if desired.