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Crisp Marinated Cucumber Salad
Sliced English cucumbers and scallions soak in a quarter cup of dry white wine with salt for an hour, which lightly pickles them before they join the rest of the salad. Chopped romaine hearts, halved cherry tomatoes, and fresh basil round out the bowl, dressed simply with olive oil and fresh lemon juice. The marinating step is what separates this from an ordinary cucumber salad — the wine draws out moisture and adds a faint acidity. Serves 8, and the cucumbers can marinate up to two hours ahead.
Ingredients
- 2 small English cucumbers, thinly sliced into half-moons (about 4 cups)
- 4 medium scallions, thinly sliced (about ¾ cup)
- ¼ cup dry white wine
- 1½ tsp. kosher salt, divided, plus more to taste
- 3 Tbsp. olive oil
- 1½ Tbsp. fresh lemon juice (from 1 lemon)
- ½ tsp. black pepper
- 2 medium romaine lettuce hearts, chopped (about 6 cups)
- 1½ cups cherry tomatoes, halved
- ½ cup loosely packed fresh basil leaves, thinly sliced, plus more for garnish
Instructions
- 1Combine the sliced cucumbers, scallions, white wine, and a half teaspoon of salt in a medium glass or ceramic bowl. Using a nonreactive bowl prevents the wine's acid from picking up metallic flavors. Cover the bowl and refrigerate for about 1 hour, stirring a few times while it chills.
- 2Whisk the olive oil, fresh lemon juice, black pepper, and the remaining 1 teaspoon of salt in a large serving bowl. Add the chopped romaine lettuce, halved cherry tomatoes, and the chilled cucumber mixture along with its liquid. Toss everything well to coat the greens.
- 3Gently fold in the sliced fresh basil. Taste the salad and add more salt if needed. Top with extra basil leaves right before bringing it to the table.
Notes
- Make ahead: You can marinate the cucumbers and scallions up to 4 hours in advance. Keep them covered in the fridge until you're ready to assemble the salad.
- Swap: If you don't want to use white wine, substitute white wine vinegar diluted with a splash of water.
- Storage: This salad is best eaten the day it's made, as the romaine will wilt quickly once dressed.
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