Spiced Cucumber, Onion, and Tomato Salad
A crisp, tangy, and subtly spiced cucumber salad that comes together in 15 minutes and pairs with absolutely everything on the grill. The crunch doesn't quit.
Equipment
- Large bowl
- Colander
- Mandolin or Sharp Knife
- Serving Platter
Ingredients
For the Salad
- 1 1/2 pounds Persian or English cucumbers, sliced 1/4-inch thick
- 1/2 medium red onion, thinly sliced
- 1 pint cherry or grape tomatoes, halved
- 1 1/2 teaspoons kosher salt (for salting)
For the Dressing
- 1/4 cup fresh lemon juice
- 1/3 cup extra-virgin olive oil
- 2 teaspoons ground sumac
- 1 teaspoon Aleppo pepper flakes
For Finishing
- to taste flaky salt
- 1/4 cup fresh mint or dill, chopped
Instructions
- Salt the cucumbers and onions: In a large bowl, combine the cucumber slices and onion rings. Sprinkle with the kosher salt and toss well. Transfer to a colander set over the same bowl (or over the sink) and let rest for 15–30 minutes.
- Make the dressing: While the vegetables rest, whisk together the lemon juice, olive oil, sumac, and Aleppo pepper in a small bowl or measuring cup. Taste it. It should be aggressively tangy and well-salted.
- Drain and pat completely dry: After the rest, dump the salted vegetables onto a clean kitchen towel or a few layers of paper towels. Blot them firmly but gently until they're noticeably dry.
- Combine: Transfer the dry cucumbers and onions back to the large bowl. Add the tomatoes. Pour the dressing over the top and toss gently. Let it rest at room temperature for 10 minutes if you have the time.
- Finish and serve: Transfer the salad to your serving platter. Scatter fresh mint or dill over the top. Finish with a heavy pinch of flaky salt right before serving.
Notes
Salting the cucumbers and onions is non-negotiable — it prevents a watery dressing. For best texture, dress just before serving. The salad keeps for up to 2 hours dressed, or store components separately for 2-3 days.