Skip to main content

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.





Comments

Popular posts from this blog

pear jam with saffron infused honey and cardamom

  Pear Jam with Saffron Infused Honey and Cardamom The summer after high school I worked sorting Bartlett pears at the Scotts Valley Fruit Exchange in Lake County California.  I thought I would never touch or eat another pear again in my life. But, here I am years years later making pear jam in my kitchen with pears, honey and saffron grown in Lake County.  A few weeks ago My husband and I went to visit friends in Kelseyville at their finca, they generously supplied me with the pears from their orchard-Finca Castelero- for my jam.  I will never forget getting up early in the morning and riding my bike across the valley from my cousin's house to work a long hot day sorting pears.  I remember thinking whoever came up with the idea of creating a cooperative to sort, pack and send pears from family farms, including my cousin's family farm on what is now called Hendricks road, to markets all over the country really had a good idea!  I never looked at pears in the grocery store the s

alfajores de tarragon and chives

 well here we are again Christmas 🎄 and covid. This time with a side of alfajores on a fish plate.  Do you have a favorite Christmas cookie or cookies?  As long as the flour, butter, eggs, vanilla and sugar keep flowing- I will be baking Christmas cookies, might even slide over the December 25 cutoff and into January this year. We moved in October.  After a week long getaway to Bandon Dunes, Oregon.  We came back to a new one level, slightly smaller inside and outside new to us home in our same town of Novato.  I think we have electricity gremlins though.  I'm ready to invite my electrician to Christmas dinner since he's here every week.  The latest problem a doorbell chime that almost melted down after continuous buzzing for a day, he's looking for a short in our wiring-don't like the sound of that.  He found it and fixed it, hoorah. We have a ton of unpacked boxes in our new big white garage.  My husband Scott ordered a backyard studio shed for his home office and on

goat cheese, fig and walnut apéro cake

  We're planning a trip to France 🇫🇷  this summer and of course I'm already thinking about the restaurants we will try and the meals, including apéro that we will be enjoying during our visit.  My husband and I are  going to the wedding of a dear friend in the South of France, in Antibes to be precise.  We are staying by the outdoor market which is wonderful, I visited the market a few years ago.  We will be surrounded by bakeries and cheese shops as well as assorted take away food emporiums.  Of course I had to take a small apartment in the middle of the old town which has many outdoor places to sip Rosé🍷  while nibbling on appetizers or apéro as they say in France, which sounds delightful.   I made this savory quick bread or cake inspired by Dorie Greenspan from The NY Times, so we could practice apéro -savoring small bites of thick sliced bread with glasses of crisp cold white wine- before dinner at home in Northern California before our trip this summer to the south of F