Are y’all eating as many cucumbers as we are this summer?

I think we’ve gotten them in every CSA box delivery since May.  & while we’ve mostly been slicing them to dip in hummus, tossing them in salads, & using them as crisp sandwich toppers, this salad from Food & Wine has been a standout favorite.

Ripe cucumbers sort of marinate in their own juices, with a little help from lime juice, flavored with garlic, sugar & dried chile.  Peppery slices of radish are added to the mix, along with a generous amount of freshly chopped herbs.  Topped with burrata, a buttery mozzarella bundle filled with cream, this makes a deliciously summery side dish, or even a light meal.

CUCUMBER & RADISH SALAD WITH BURRATA
serves 4

4-5 pickling cucumbers, cut into 1/2 inch pieces
3 garlic cloves, crushed
1 small dried red chile, crushed
1/2 teaspoon sugar
Kosher salt
2 tablespoons freshly squeezed lime juice
1/4 cup extra virgin olive oil
4 radishes, thinly sliced
1 cup mixed herbs (like cilantro, parsley, basil, chives, & a little mint), roughly chopped
Freshly ground black pepper
8 oz piece of burrata or fresh mozzarella, quartered

In a resealable bag, combine the cucumbers, garlic, chile, sugar, salt & 1 tablespoon of the lime juice.  Shake everything around to rough up the cucumbers just enough for them to release some of their own juices to the mix.  Lay it flat on the counter & allow it to sit, at room temperature, for at least 30 minutes.

Drain the cucumbers, reserving 2 tablespoons of the liquid.  Toss out the garlic, chile, & remaining liquid.  Add the reserved liquid to a medium bowl & add the last tablespoon of lime juice & 2 tablespoons of olive oil & whisk to combine.  Add the cucumbers, radishes, & herbs to the bowl.  Toss well & season with salt & pepper to taste.

Spoon the salad on to individual serving dishes & top with burrata & drizzle with the remaining olive oil.  Serve immediately.

barely adapted from Food & Wine