Mediterranean Sherry & Herb Cucumber Salad

A crisp, sophisticated pickle that feels like something you’d find at a high-end bistro.

Heart-Healthy Note: By using the “Salt & Squeeze” method smartly, we can draw out moisture and then drastically reduce the salt added to the final dressing.

Ingredients

The Base

  • 2 English Cucumbers, sliced paper-thin on a mandoline.
  • Slivered Red Onions or Shallots, for a sharp, savory bite.

The Dressing & Herbs

  • 3 tbsp Sherry Vinegar.
  • 1 tbsp Water (to mellow the 6% acidity).
  • 1 tbsp Extra Virgin Olive Oil.
  • 2 tsp Honey.
  • Fresh Cracked Black Pepper (be very generous here).
  • 2–3 tbsp Fresh Herbs (a mix of dill, flat-leaf parsley, mint, or oregano).
  • 1/2 tsp Salt (for the initial salting step).

Instructions

  1. Mandoline Slice: Thinly slice your English cucumbers and red onion or shallot.
  2. The “Salt & Squeeze”: Toss the slices with the salt and let sit for 5 minutes, then squeeze out the water to keep the salad from getting “soupy” in the fridge.
  3. Macerate: Whisk together the Sherry vinegar, water, olive oil, honey, and black pepper. Toss the squeezed cucumbers and onions in the dressing and fold in your chopped herbs.
  4. Chill: Let the salad sit in the fridge for at least 20 minutes before enjoying.

Storage Note

  • Because you are using Sherry vinegar and olive oil, this will actually “marinate” and stay crunchy and delicious for about 2 to 3 days in the fridge.