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Cucumber Salad with Grapes and Almonds
Cucumber Salad with Grapes and Almonds
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
Refreshing summer salad with cucumber, grapes, toasted almonds, and a hint of garlic – a deconstructed white gazpacho.
Ingredients:
  • 1/4 cup slivered and blanched almonds
  • 1 pound cucumbers, peeled if the peel is thick or bitter, unpeeled if not
  • Kosher salt
  • 1 teaspoon minced garlic
  • About 20 green grapes, sliced in half
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon sherry or white wine vinegar
  • 2 teaspoons minced chives, for garnish
Instructions:
  • Prepare the cucumbers: Cut them in half lengthwise, scoop out the seeds with a spoon, and discard. For large cucumbers, slice them lengthwise again and then crosswise into 1/4 to 1/2 inch slices. Place in a bowl, sprinkle with a teaspoon of kosher salt, toss to coat evenly, and let sit for 20 to 25 minutes. Rinse off the salt, drain, and squeeze out excess moisture with paper towels.
  • Toast the slivered almonds in a small pan over medium-high heat, stirring frequently, until they turn golden brown and become fragrant. Transfer to a bowl to cool.
  • In a large bowl, toss together cucumbers, almonds, garlic, grapes, olive oil, and vinegar. Season with additional salt to taste. Finish with a garnish of chives before serving.

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