The Tomato & Cucumber Salad That Doesn't Get Soggy — Finally
This is the cucumber salad that holds up. Salt the cucumbers first, and you get a bright, textured side that looks good on a platter and lasts hours. The hardest part is waiting 30 minutes.
Equipment
- Vegetable peeler or mandoline
- Colander
- Mixing bowl
- Clean kitchen towel or paper towels
- Large Serving Platter
Ingredients
For the Salad
- 1 large English cucumber (about 12 oz)
- 1 pint cherry or Sungold tomatoes
- 1/2 teaspoon kosher salt (for salting cucumbers)
- 1 handful fresh mint or basil, torn
For the Vinaigrette
- 2 tablespoons sherry vinegar (or white wine vinegar)
- 3 tablespoons good olive oil
- to taste flaky salt and black pepper
Instructions
- Salt the cucumbers: Slice the cucumber into ribbons using a vegetable peeler, or into thin coins (about 1/8-inch thick). Toss with the 1/2 teaspoon salt in a colander set over a bowl. Let sit for 30 minutes. You'll see beads of water forming on the surface after about 10 minutes — that's the salt doing its job.
- Prep the tomatoes: While the cucumbers rest, halve the cherry tomatoes if they're large. If using Sungolds, leave them whole or cut very large ones in half. Set aside in a small bowl.
- Make the vinaigrette: Whisk together the vinegar and a pinch of flaky salt. Let the salt dissolve for a minute. Whisk in the olive oil in a slow stream until emulsified. Add a crack of black pepper.
- Dry the cucumbers: After 30 minutes, dump the liquid that has collected. Rinse the cucumbers quickly with cold water (this removes excess salt). Dump them onto a clean kitchen towel or paper towels and pat very dry. This is the most important step — if they're wet, the vinaigrette won't stick.
- Layer the salad: On a large serving platter, layer the cucumbers and tomatoes. Pour most of the vinaigrette over the top — not all of it, you want to be able to add more if needed. Toss gently with your hands to coat everything. Let it sit for 2 minutes so the cucumbers absorb the dressing.
- Finish and serve: Scatter the torn mint or basil over the top. Drizzle the remaining vinaigrette right over the herbs. Finish with a generous pinch of flaky salt and another crack of pepper. Focus on the flaky salt crystals on a tomato half for a final detailed look.
Notes
Meal Prep: Store salted, dried cucumbers in a glass container lined with paper towels. Keep tomatoes and dressing separate. Assemble when ready to eat. Keeps 3–4 days.
Swaps: Add chickpeas or feta to make it a meal. Use basil or dill instead of mint. Add thinly sliced red onion soaked in ice water for 10 minutes to tame its bite.
Storage: Once dressed, best within an hour. Undressed components last 3–4 days in the fridge.