Cucumber salad
Thinly sliced cucumbers in a light sweet-and-sour dressing. This is a summer staple in Czech kitchens that brings freshness and a crisp counterpoint to grilled meats, roasted potatoes or a simple slice of bread. The charm is in everyday ingredients. Ripe salad cucumbers, a balanced dressing and a pinch of pepper. You will find cousins of this salad across Europe. The Balkans lean on vinegar and herbs, the North likes a gentler note with dill. This version keeps to a clean classic that lets the cucumbers shine.
Ingredients:
- 500 g salad cucumbers
- 8 tbsp water
- 4 tbsp vinegar
- freshly ground black pepper
- sugar to taste
- salt to taste
Recipe steps:
- Peel the cucumbers, trim the ends, rinse and slice very thin.
- In a small bowl mix the water with the vinegar. Add a pinch of salt, sugar to taste and a little black pepper. Stir until the sugar dissolves.
- Put the sliced cucumbers in a large bowl, pour over the dressing and toss gently.
- Chill and let the salad rest for at least 30 minutes before serving.
Technique and ingredients:
Firm salad cucumbers with smooth skin work best. After peeling it helps to taste a thin end slice and trim a little more if there is any hint of bitterness. Aim for very thin and even slices so the dressing spreads evenly and the salad stays crisp. The dressing is a simple mix of water, vinegar, sugar, a pinch of salt and black pepper. Let the sugar dissolve before you mix in the cucumbers. A short rest in the fridge lets the flavors settle while the cucumbers keep their bite. For a lighter profile reduce the sugar and swap part of the vinegar for apple cider vinegar, which is milder and fragrant. A wide bowl makes tossing easy and keeps the slices from breaking.
Variants and ideas:
This salad welcomes small twists. For a bright summer line add thin strips of red onion or a few mint leaves. A Mediterranean touch comes from a spoon of olive oil and a little oregano. If you prefer a less watery texture salt the cucumbers lightly and let them stand for ten minutes. Drain the released juice and dress afterward for a more concentrated taste. Tomato wedges are a fine partner and only need a small adjustment of sugar and vinegar for balance. A creamy path is also possible with a spoon of sour cream and a pinch of dill. A few tiny cubes of chili bring gentle heat while the cucumbers keep the lead role.
Serving and storage:
Serve well chilled but not icy. The flavors show best when the cucumbers have had time to meet the dressing and still hold their crunch. The salad is at home next to grilled meat, fried schnitzel or simple boiled potatoes. For a light supper pair a fresh baguette with a bowl of juicy cucumbers. Store leftovers in a sealed container in the fridge until the next day. If you prepare the salad ahead, keep cucumbers and dressing separate and combine just before serving. The slices stay crisp and the dressing keeps its lift. The juice left at the bottom of the bowl is a bonus. Whisk it with a little oil and a handful of herbs and you have a quick dressing for leafy greens or for warm potatoes in their skins.
