Cool, crisp, and about ninety-five percent water, the cucumber is summer’s most refreshing vegetable. June 14 is National Cucumber Day, arriving just as they hit their peak at markets and in backyard gardens.
Make a smashed cucumber salad
The smashed cucumber salad is the dish that will change how you think about this vegetable. Whack cucumbers with the flat of a knife or a rolling pin until they crack, tear them into rough pieces, and salt them to draw out some water. The jagged, torn surfaces grab dressing far better than clean, smooth slices ever could. Toss them with rice vinegar, soy, garlic, and a little sesame oil for a version that disappears from the bowl fast. A pinch of sugar and a scatter of toasted sesame seeds round the whole thing out beautifully.
Infuse your water
Cucumber water is the easiest possible upgrade to plain hydration. A few slices in a pitcher of cold water lend a clean, faintly sweet flavor that makes you actually want to drink more of it. Add mint, lemon, or a few coins of ginger and you have something that feels far fancier than the effort involved. Keep a pitcher in the fridge on a hot day and top it off as you go through it.
Whisk up a tzatziki
Cucumber and yogurt were made for each other, and tzatziki is the proof. Grate a cucumber, salt it, and squeeze out the water hard, because this step is non-negotiable or your sauce will be watery. Stir the well-drained cucumber into thick Greek yogurt with garlic, lemon, olive oil, and plenty of dill. It works as a dip, a sauce for grilled meat, and a cool sandwich spread all at once.
A cucumber is basically crunchy water, and on a hot day that is exactly what you want. Keep them cold and eat them cold.
Store them right
Cucumbers are more delicate than they look. They actually suffer in the coldest part of the fridge, where they can turn slimy, so keep them in the warmer produce drawer and use them within a few days. Leave them whole and unwashed until you are ready to eat them, since cut surfaces soften fast. Choose firm cucumbers with no soft spots, and if you find the skin bitter or heavily waxed, a quick peel solves the problem entirely.
How to celebrate
- 1Make smashed cucumber salad
Whack cucumbers with the flat of a knife until they crack, then tear them into rough pieces and salt to draw out water. The jagged, torn edges grab dressing far better than clean slices do. Toss with rice vinegar, soy, garlic, and a little sesame oil.
- 2Infuse a pitcher of water
Drop cucumber slices into cold water with mint, lemon, or a few slices of ginger for a clean, refreshing drink that makes you actually want to hydrate. Keep a pitcher in the fridge on a hot day. It feels far fancier than the tiny effort involved.
- 3Whisk up tzatziki
Grate a cucumber, salt it, and squeeze out the water hard, then stir it into thick Greek yogurt with garlic, lemon, olive oil, and dill. Wringing out that water is non-negotiable, or the sauce turns runny. Use it as a dip, a sauce for grilled meat, or a sandwich spread.
- 4Store them warmer, not colder
Cucumbers actually suffer in the coldest part of the fridge, where they turn slimy, so keep them in the produce drawer instead. Leave them whole and unwashed until you use them. Choose firm ones with no soft spots and eat them within a few days.