Cool as a cucumber
Nothing beats the refreshing green veggie in the summer heat.
Cucumbers, with their super high (up to 96 percent) water content, can feel up to 20 degrees cooler than the actual temperature, making them an ideal summer refresher.
In addition to their hydrating properties, cucumbers — if consumed with the skin — are a good source of vitamin C, dietary fiber, potassium, magnesium and fisetin — an antioxidant believed to have anti-inflammatory properties associated with brain and memory health.
The cucumber plant is native to India and has been cultivated for more than 3,000 years. In the United States, the cucumber is the most pickled — 550,000 metric tons per year — vegetable, er, fruit, according to Colorado State University’s Colorado Integrated Food Safety Center of Excellence. We treat them as vegetables, but botanically cucumbers are fruits as they contain seeds and develop from a flower.
There are two basic types of cucumbers: slicers and pickling cucumbers.
But there are many varieties — Persian, hothouse, English, Japanese, lemon, Kirby, Armenian, Gherkin, the list goes on. But for those of us shopping at the grocery store, we’re likely to encounter just four:
Common or garden cucumbers: These are the familiar, slightly bumpy, thick-skinned cukes found in supermarkets year-round. Their slightly sweet and citrusy flavor makes them a favorite for salads.
English: These foot-long, smooth, shinyskinned cucumbers are sometimes called “burpless” because of their small seeds. They are sold tightly wrapped in plastic.
Japanese: Just as long but pricklier than their English cousins, Japanese cucumbers have Cucumber Margaritas
a delicate flavor.
Persian: These petite, tender-skinned cucumbers are usually labeled “mini seedless cucumbers” and are about 6 inches long. They may be packaged in Styrofoam trays or in plastic bags.
Thick cucumbers can be transformed into edible serving vessels, ideal for stuffing or slicing to stand in for crackers.
To make cucumber cups, start with large, firm common cucumbers and slice off both ends. Remove several lengthwise strips of peel, but do not peel completely. Cut crosswise into 1 ½- to 2-inch pieces. Carefully scoop out seeds (a small melon baller works well), without breaking through the bottom. Sprinkle with salt and let stand for a few minutes, then invert onto paper towels to drain. Fill. Tuna salad, gazpacho and dips such as hummus make tasty fillers.
Cucumber, Onion and Chickpea Salad
3 cups sliced cucumbers
1 red onion, thinly sliced
1 large handful cilantro or parsley, chopped 1 (15-ounce) can chickpeas, rinsed
¼ cup olive oil
Juice of 1 lime
½ teaspoon crushed red pepper flakes ½ teaspoon dried oregano
Salt and ground black pepper, to taste 2 ounces feta cheese (about ½ cup)
In a large bowl, combine the cucumbers, red onions, cilantro and chickpeas; gently toss to combine.
In a small bowl, whisk together the olive oil, lime juice, crushed red pepper flakes, oregano and about ¼ teaspoon salt and ground black pepper.
Pour dressing over the salad and gently toss to coat. Sprinkle with crumbed feta. Season to taste with more salt and pepper, if necessary. Cover and refrigerate until well chilled before serving, about 1 hour.
Makes 6 to 8 servings.
These sweet and salty cucumbers make a delicious sandwich topping or cooling accompaniment to spicy foods and roasted meats.
Salt and Vinegar Cucumbers
2 tablespoons white wine
vinegar
1 tablespoon olive oil 1 teaspoon granulated sugar 1 teaspoon flaky salt, plus
more as needed Ground black pepper
1 English cucumber (about 14
ounces)
1 tablespoon chopped fresh
dill
Crushed red pepper flakes,
optional
In a medium bowl, whisk together the vinegar, oil, sugar, salt and a few grinds of pepper.
Slice the cucumber into thin, 1/8-inch-thick rounds. Place it in the bowl, add the dill and toss to combine. Cover and refrigerate for at least 30 minutes or overnight. Sprinkle with red pepper flakes and season to taste with salt and pepper.
Makes about 2 cups.
This creamy cucumber salad makes a delicious accompaniment to fish and pork dishes.
German-Style Cucumber Salad
2 English cucumbers or 4
medium cucumbers
Salt
½ cup sour cream OR plain
yogurt
1 ½ teaspoons lemon juice OR
white wine vinegar 1 teaspoon sugar
1 teaspoon to 1 tablespoon
chopped fresh dill Ground black pepper
Using a mandoline or vegetable slicer, cut cucumbers into very thin slices. Place cucumbers in a large bowl and sprinkle with a bit of salt. Set aside for 30 minutes to 1 hour. Pour off liquid and pat cucumbers dry.
In a medium bowl, whisk together the sour cream (or yogurt), lemon juice, sugar and dill. Season to taste with salt and pepper.
Pour mixture over cucumber slices and toss to combine. Cover and refrigerate at least 4 hours before serving.
We were leery of smashing cucumbers. Wouldn’t they be soggy and mushy? But then we gave this recipe a try. And we liked it. This salad is definitely best served the day it
is made. And leftovers don’t keep well, so we recommend making only as much as you know you’ll eat. It halves (or doubles) easily.
Sichuan-Style Smashed Cucumber Salad
1 Japanese or English
cucumber
Kosher salt
2 medium cloves garlic,
minced
1 teaspoon black vinegar or
rice vinegar
½ teaspoon sesame oil Handful fresh cilantro or basil,
chopped
Place the cucumber on a firm, flat, clean surface. Whack it firmly but gently with the flat side of a heavy cleaver or the bottom an 8-inch skillet. Repeat all down its length until it is completely smashed. Chop the cucumber crosswise into 1-inch pieces and transfer to a colander set over a bowl. Toss with salt and refrigerate for 10 minutes. Discard the extracted liquid and transfer the cucumbers to the bowl.
Add the garlic, vinegar, sesame oil and herbs to the bowl and toss to combine. Serve immediately.
Makes 2 to 4 servings.
Recipe adapted from Serious Eats
This chopped salad is a great way to use up stale pitas or flatbread, but pita chips work well, too.
Sumac gives this salad its signature tang. Ground sumac is available at specialty stores and some supermarkets. If you can’t find it, substitute lemon zest or double the lemon juice in the dressing.
Fattoush
2 loaves (rounds) pita bread 7 tablespoons olive oil,
divided use
2 ½ teaspoons ground sumac,
divided use
Salt and ground black pepper 1 heart of romaine lettuce,
chopped
1 English cucumber, chopped 5 Roma tomatoes, chopped OR 1 pint cherry or grape tomatoes, halved
5 green onions (both white and
green parts), chopped 5 radishes, stems removed,
thinly sliced, optional 1 bunch curly parsley, stems
removed, chopped
½ to 1 cup fresh mint leaves Juice of 1 lemon
Dash ground cinnamon 1 teaspoon honey
2 cloves garlic, minced 2 teaspoons white wine
vinegar or citrus vinegar
Toast the pita bread until it is crisp but not browned. Heat 3 tablespoons of the olive oil in a large skillet. Break the pita bread into pieces and fry in hot oil, stirring frequently, until browned. Sprinkle with ½ teaspoon of the sumac and a generous pinch of salt and pepper. Transfer to paper towels to drain.
In a large mixing bowl,
combine the chopped lettuce, cucumber, tomatoes, green onions, radishes (if using), parsley and mint.
In a bowl, whisk together the remaining olive oil, lemon juice, remaining 2 teaspoons sumac, cinnamon, honey, garlic and vinegar. Season to taste with salt and pepper.
Pour dressing over the salad and toss gently to coat. Add the fried pita chips and serve.
Makes 6 to 8 servings.
Recipe adapted from themediterraneandish.com
Here, cucumbers add a delicate, refreshing flavor, while still letting the tequila shine. It makes an excellent margarita.
Cucumber-Infused Tequila
1 English cucumber, thinly
sliced crosswise 1 (750-mL) bottle silver or
blanco tequila
In a large pitcher or mason jar, combine the sliced cucumbers and the tequila. Cover and let stand at room temperature for 24 hours. Strain the tequila into a clean pitcher or jar; discard the cucumbers (trust us, they’re not edible).
Store at room temperature or in the refrigerator for up to 3 months.
Makes about 3 cups. Recipe adapted from Food & Wine This is our go-to ’rita this summer.
Cucumber Margarita
Salt, for rimming the glass Ice
2 ½ ounces Cucumber-Infused
Tequila
1 ounce orange liqueur such
as Gran Gala
Juice of ½ lime
½ to 1 ounce simple syrup
(see note)
1 cucumber slice, for garnish
Wet the rim of an oldfashioned or margarita glass and dip it in salt. Let stand until dry. Fill the glass with ice.
Fill a cocktail shaker with ice. Add the Cucumber-Infused Tequila, orange liqueur, lime juice and simple syrup and shake until well chilled. Strain the cocktail into the rimmed glass and garnish with the cucumber slice.
Note: To make simple syrup, combine equal parts sugar and water in a small saucepan and bring to a boil; stir until the sugar dissolves. Let the syrup cool.
Makes 1 drink.
Recipe adapted from Food & Wine