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–+ servings

Lemon Cucumbers with Onion, Papalo, and Lots of Herbs

Six Seasons: A New Way with Vegetables
Lemon Cucumbers with Onion, Papalo, and Lots of Herbs is a refreshing and vibrant dish that combines the unique flavor of lemon cucumbers with a medley of fresh herbs. The tangy dressing of white wine vinegar and plain yogurt, along with the crisp red onion, adds a bright and zesty element to this delightful salad.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine Fusion
Servings 4 servings
Calories 100 kcal

Ingredients
  

  • 1 pound lemon cucumbers or other cucumber varieties (preferably a mix of colors and shapes)
  • 1 medium red onion
  • Kosher salt and freshly cracked black pepper
  • 3 tablespoons white wine vinegar
  • ¼ cup plain whole-milk yogurt (not Greek)
  • 1 small handful papalo leaves or other fresh herbs
  • 1 small handful basil leaves
  • 1 small bunch chives , cut into 3-inch lengths
  • 1 small cluster dill sprigs
  • Extra-virgin olive oil

WINE PAIRING

  • Gewürtztraminer

Instructions
 

  • PEEL the cucumbers if their skins are tough or waxed. Trim the stem end of the cucumbers, halve them lengthwise, and scoop out the seeds.
  • SET the flat side of a half cucumber on a cutting board and cut into ⅛-inch-thick slices. Put the cucumber slices in a large colander.
  • CUT off the ends of the onion, halve it length-wise, and cut into thin half-moon slices as well. Add to the colander.
  • SALT the vegetables generously (about 2 teaspoons), tossing to distribute the salt. Let everything sit for about 40 minutes. This will soften the aggressive flavor of the onion and draw out excess moisture from the cucumber and cure it slightly.
  • LIFT the cucumbers and onion out of the colander and pile onto a couple of paper towels. Blot to remove the excess moisture and salt, then pile into a large bowl.
  • ADD the vinegar and toss well. Add the yogurt and toss again. Add the papalo (if using), basil, chives, and dill and toss again. Season with cracked pepper. Taste and add more salt, vinegar, or pepper to make the flavor pop. Finish with a nice shot of olive oil and toss again.

Notes

Excerpted from Six Seasons by Joshua McFadden (Artisan Books). Copyright © 2017. Photographs by Laura Dart and A.J. Meeker.

Nutrition

Calories: 100kcalCarbohydrates: 10gProtein: 2gFat: 5gSaturated Fat: 1gCholesterol: 5mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 0.5mg
Keyword basil, Cucumbers, dill, herbs, mint, onions, salad, Summer Salad
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