Cucumber crunch salad

We’ve got this salad on repeat this summer, and Karen Martini* is to thank for the mouthwatering combination. It’s perfect on its own but would also make a refreshing side to fish, seafood, chicken or lamb. For a treat, break open a ball of burrata on top.



3 Lebanese (short) cucumbers

3 mint sprigs, leaves torn

3 dill sprigs, fronds picked and chopped

3 tarragon or chervil sprigs, leaves torn

Big bunch of seedless green green grapes, each cut in half


Shallot dressing

1 garlic clove, cut in half

2 shallots, very finely sliced

1 ½ tsp salt flakes

½ tsp caster (superfine) sugar

3 tbsp extra-virgin olive oil

1 ½ tbsp sherry vinegar, or white wine vinegar



Semi-peel the cucumbers in stripes lengthways, then run the tines of a fork down the length all the way around to make grooves – these will catch and take up the dressing. Cut into 2.5 cm chunks and set aside. For the dressing, rub the garlic halves around the inside of a large bowl several times, then reserve for another use. Add the shallot, salt and sugar and pinch together with your hands, then set aside for a couple of minutes to soften. Add the oil and vinegar, mixing well. Toss the herbs through. Add the cucumber, then the grapes, crushing some to add to the dressing. Toss together and serve.



*Recipe from Karen Martini's COOK.