Cucumber Salad with Herb & Garlic Dressing (Vinaigrette)

Make Cucumber Salad with Herb & Garlic Dressing (Vinaigrette) for a crisp, garlicky side in minutes.

Ingredients

• 3 cucumbers (, standard (or 2 long Telegraph/English cucumber(Note 1))
• 1/2 red onion (, finely diced)
• 1 1/2 tbsp red wine vinegar (Note 2)
• 3 tbsp extra virgin olive oil
• 1 garlic clove (, minced)
• 1/2 tsp Dijon mustard
• 3/4 tsp mixed dried herbs (Note 3 sub)
• 1/2 tsp white sugar (optional)
• 1/2 tsp salt and black pepper (, EACH)

Instructions

Step 1: Shake the dressing

Combine the red wine vinegar, extra virgin olive oil, minced garlic, Dijon mustard, mixed dried herbs, the optional white sugar, and a good pinch of salt and freshly ground black pepper in a small clear glass jar with a tight lid. Seal and shake vigorously until the mixture emulsifies into a glossy, slightly thickened vinaigrette; you should see tiny suspended flecks of dried herbs and minced garlic throughout, and the emulsion clings slightly to the glass when you tilt it. Set the jar upright on the painted white pine surface while you prep the vegetables.

Step 2: Trim and slice the cucumbers

Trim the blunt ends from the cucumbers, then lay them flat and slice into very thin, even 3 mm (about 1/8") translucent discs. Arrange the pale-to-emerald green discs in a loose stacked pile on a small wooden cutting board or plate so you can appreciate the ribbed skin, watery crunch, and delicate seed pattern inside each slice—these thin slices will become glossy, barely-flexing ribbons when dressed.

Step 3: Combine cucumber and red onion in the bowl

Place the thin cucumber slices and the finely diced half red onion into a shallow, matte sage-green ceramic mixing bowl. Gently fold the vegetables together so the purple slivers of onion intersperse through the cucumber discs; the contrast between the translucent cucumber flesh and the jewel-toned onion pieces should be visible, with tiny beads of moisture forming on the cucumber edges.

Step 4: Dress, toss gently and serve

Uncap the glass jar of vinaigrette and drizzle the glossy herb-and-garlic dressing over the cucumber–onion mixture in the same sage-green bowl, then use a small wooden salad fork or spoon to toss very gently so every thin slice gets a light, even sheen. The result should be a lightly glossy, herb-speckled salad where droplets of oil cling to the curved surfaces and tiny flecks of dried herbs and minced garlic are suspended across the pale green discs; serve immediately so the cucumbers stay crisp.

Notes

• Use English cucumbers to skip peeling and reduce seeds.
• Make dressing ahead and shake before serving for convenience.
• Slice cucumbers very thin for best texture and dressing coverage.
• Store dressing and cucumbers separately if making more than an hour ahead.