Cucumber salad with elderflower vinaigrette
- Prepare
- 30 mins to 1 hour
- Cook
- no cooking required
- Serve
- Serves 4–6
Georgina Hayden's fresh cucumber salad comes alive with fragrant and sweet elderflower vinaigrette, punchy, quick-pickled red onion, and salty feta. Fantastic with grilled chicken.
Ingredients
- red onion: 1 medium–large red onion (approx 150g/5½oz), sliced into very thin rounds
- elderflower: 3 tbsp elderflower cordial
- red wine vinegar: 3 tbsp red wine vinegar
- cucumbers: 2 cucumbers (approx 700g/1lb 9oz)
- dill: ½ bunch dill (about 10g/⅓oz), finely chopped
- olive oil: 3 tbsp extra virgin olive oil, plus extra to taste
- wholegrain mustard: 1 tsp wholegrain mustard
- feta: 120²µ/4¼´Ç³ú feta (optional)
- sea salt and freshly ground black pepper
Method
Put the onion in a bowl and use your fingers to gently separate the rings. Add a pinch of salt, the elderflower cordial and red wine vinegar and mix to coat, then set aside for about 30 minutes, turning occasionally.
Slice the cucumbers into thin rounds. Place in a colander, sprinkle in a large pinch of salt and stir to combine. Leave in the sink to drain for 30 minutes.
Taste a bit of cucumber: if it is very salty, rinse and set aside to drain again.
Stir the dill through the cucumber.
Lift the onion rings out of the elderflower vinegar and arrange on a large plate with the rounds of cucumber.
In a small jug or jar, whisk or shake 2 tablespoons of the elderflower vinegar with 3 tablespoons of olive oil and the mustard. Season to taste and add more oil, if you like.
Drizzle the salad with the dressing and crumble over the feta, if using.
Recipe tips
Leave out the feta to make it vegan.
