Cucumber-and-Radish Salad with Burrata

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The delicious dressing for this salad comes from the juices that form while the cucumber macerates with the other ingredients. Slideshow: More Cucumber Dishes 

By Kay Chun
May 2013

Gallery

Credit: © Christina Holmes

Recipe Summary test

active:
20 mins
total:
40 mins
Yield:
4
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Ingredients

Directions

  • In a large, resealable plastic bag, combine the cucumbers, garlic, chile, sugar, 1/2 teaspoon of salt and 1 tablespoon of the lime juice. Seal and shake the bag, squeezing slightly to mash the cucumbers and release the juices. Let stand at room temperature for 30 minutes.

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  • Drain the cucumbers, reserving 2 tablespoons of the cucumber juice. Discard the garlic and chile. In a medium bowl, whisk the cucumber juice with the remaining 1 tablespoon of lime juice and 2 tablespoons of the olive oil. Add the cucumbers, sliced radishes and herbs and season the salad with salt and pepper.

  • Arrange the salad on plates. Place a piece of burrata or buffalo mozzarella alongside each serving, drizzle with the remaining 2 tablespoons of olive oil and serve.

Suggested Pairing

Bright, citrusy Chilean rosé.

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