Ingredients:

  • 2 large English cucumbers (approx. 1 lb / 450g)
  • 1 tsp coarse sea salt
  • 3 tbsp fresh lemon juice
  • 2 tbsp extra virgin olive oil
  • 1/4 cup fresh mint leaves, finely chiffonaded
  • 1 clove garlic, grated or pressed
  • 1/2 tsp cracked black pepper
  • 1/4 tsp honey

Instructions:

  1. Place the cucumbers on a cutting board. Using the flat side of a chef's knife or a rolling pin, firmly press down on the cucumber until it cracks open, then tear or chop into bite-sized, irregular chunks.
  2. Toss the cucumber chunks in a colander with the coarse sea salt and let them sit for 20–30 minutes to draw out excess moisture.
  3. Rinse the cucumbers quickly under cold water to remove excess salt and pat dry with a paper towel.
  4. In a small jar, combine the lemon juice, olive oil, grated garlic, honey, and black pepper. Shake vigorously until opaque and velvety, then stir in the fresh mint leaves.
  5. Combine the cured cucumbers and the dressing in a large bowl. Toss gently to ensure the vinaigrette fills all the smashed crevices.