A Refreshing Summer Classic
Susan Hay and Chef Mark McEwan have crafted a vibrant summer salad that elevates simple ingredients into a bold, flavorful dish. Their recipe pairs fresh, crisp cucumbers with a zesty citrus, ginger, and chili dressing.
Video thumbnail for the cucumber salad recipe.
What You Need
This light and crunchy salad requires minimal prep but delivers maximum flavor. Gather these base ingredients to start building the dish:
- 2 large cucumbers (partially peeled, seeded, and diced)
- 1 oz olive oil
- 1 1/2 oz white wine vinegar
- 1 tsp honey
- 1 tsp Dijon mustard
- 1 tsp fresh ginger (peeled and finely grated)
- 1 large garlic clove (finely grated)
- 1/2 tsp orange zest
- 2 tbsp fresh lemon juice
- 1/4 tsp chili flakes
- Salt and freshly ground black pepper to taste
For the final touch, you will need a few simple garnishes to brighten the presentation. Prepare two tablespoons of roughly chopped cilantro, two tablespoons of thinly sliced scallions, and one navel orange cut into small pieces.
How to Prepare the Salad
Start by preparing the dressing. Combine the olive oil, white wine vinegar, honey, Dijon mustard, grated ginger, garlic, orange zest, lemon juice, and chili flakes in a mixing bowl or a sealed container.
Season the mixture lightly with salt and pepper. Shake or whisk the ingredients vigorously until they are fully emulsified. Taste the dressing and adjust the seasoning or acidity to your preference.
Next, assemble the salad. Place your diced cucumbers into a large mixing bowl. Pour the emulsified dressing over the top and toss everything well to ensure the cucumbers are evenly coated.
Season the mixture with additional salt and pepper if needed. Finally, fold in the cilantro, scallions, and orange pieces.
Toss the salad gently to combine all the flavors and serve immediately. This recipe comfortably serves four to six people.
Chef’s Serving Tips
This zesty cucumber salad works beautifully as a light starter. It also serves as an excellent side dish for grilled fish, fresh seafood, or chicken.
For the best possible flavor and texture, make sure to serve the salad well chilled.
