It’s blazing hot here; over 100 degrees for the past week and it’s hard to find foods that are refreshing, crisp and welcoming, but this cucumber salad fits the bill. I can’t get enough of the slightly sweet and tangy dressing and the crisp cold cucumbers. This recipe would be great for a potluck or to store in your fridge for a quick side-salad for lunch or dinner. It stays fresh and crisp for days, I just served up some from a batch I made three days ago and it still retained its light and refreshing qualities.
The salad is super easy to make and requires no cooking, another win in this heat. Not to mention that it’s low-fat, vegan, vegetarian, gluten and wheat free. Best of all, it’s delicious and the kids loved it too.
Pressed Cucumber Salad
- 2 Large Cucumbers
- 1/2 to ¾ Teaspoon Salt (depending on the size of the cucumbers)
- 1/3 Cup White Vinegar
- ¼ Cup Sugar
- ¼ Teaspoon White Pepper (black would be fine, but you’ll see the little flecks)
- 3 Tablespoons Minced Curly Leaf Parsley
2 Pie Plates (to press the cucumbers between) and a weight, you could use a small dumbbell, a few canned goods or?? I used the base of a mortar and pestle, you just need something to weigh down the cucumbers to help release the juices that the salt pulls out.
Wash the cucumbers and slice very thin. A mandoline works best for this. Place in a large bowl and mix well with the salt. Layer them in one pie plate and press the other one on top, weighted down. Refrigerate for 1-1 1/2 hour. Pour the juice off and retain; this will be the base for the dressing.
Mix the rest of the ingredients with the cucumber juice and then gently toss in the cucumbers. Cover and refrigerate until ready to use, this salad stores well for several days in the fridge.