Cool & Crunchy Cucumber Salad (+ Tartine)
Ingredients: (note – use organic whenever possible)
2/3 C chopped walnuts, toasted
1 C diced English cucumber (1/2” dice)
2T Moroccan dry-cured olives, coarsely chopped
1/4 C fresh dill, chopped
1 T lemon zest
1 t lemon juice
2 T extra-virgin olive oil + additional for toast (if desired)
1 T ground sumac
4 slices crusty artisan bread, toasted
Toast the walnuts. Place a small skillet over medium heat, and once hot, add the chopped walnuts. Stir occasionally until fragrant and lightly toasted, approximately 3-4 minutes. Remove from the pan to cool.
In a large bowl, add the toasted walnuts, chopped cucumber, chopped olives, chopped dill and lemon zest. Toss gently. Pour the lemon juice and extra-virgin olive oil onto the mixture and toss again to coat all of the ingredients with the oil. Cover and chill salad in the refrigerator for an hour, to allow the flavors to blend.
After an hour, gently stir the salad and place into a smaller serving bowl. Sprinkle ground sumac on top of the salad and serve.
If serving the salad as a tartine, toast the bread. Drizzle some extra-virgin olive oil on top of the toast. Add a large spoonful of the salad atop the toast and enjoy.
recipe yields 4 servings
the salad does not do well as leftovers, so make and eat it on the same day! The walnuts can be chopped & toasted in advance to save time.
use the best bread you can find, preferably a sourdough bread