salt block cured cucumber salad with fresh dill, red onions and kalamata olives

 

Here we go dinnertime-tonight lets make a salad of garden grown crunchy cucumbers that are quickly  cured on a chilled salt block then served with chopped fresh dill, sliced red onions, kalamata olives, garlic, aged sherry vinegar and basil infused extra virgin olive oil. 

We love this salad and I make it for dinner, it goes with everything -all summer long.  If you don't have a salt block that's no problem because something wonderfully salty, like French grey sea salt works just fine.

I put the sliced cucumbers in a bowl and sprinkle them with salt, give them a good stir and place them on a clean kitchen towel to remove any excess moisture.  Then I put the cucumbers back in my bowl and add all the goodies.  If you're using a salt block, let the cucumber slices rest for a minute on the block then flip to the other side and remove to the kitchen towel, replacing with more cucumber slices on your salt block.

Recipe for Salt Block Cured Cucumber Salad with Fresh Dill, Red Onions and Kalamata Olives 

serves 4

Salt block, chilled or 2 teaspoons french grey sea salt

4 medium size cucumbers, cut into 1/4" slices

2 tablespoons basil infused extra virgin olive oil

1 small garlic clove, minced

1 small red onion, sliced thin, I used a mandolin

freshly ground black pepper, to taste

1 tablespoon aged sherry vinegar

2 tablespoons finely chopped fresh dill

Arrange the cucumber slices on the salt block for a minute on each side, or longer for saltier flavor

Alternatively sprinkle salt on chilled cucumber slices and mix well to combine.

Remove the salted cucumber slices to a dry clean kitchen towel and allow to rest for several minutes to remove excess liquid, use the towel to blot the moisture off the slices.

Place the cucumber slices in a serving bowl, stir in the rest of the ingredients, serve immediately.