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3394 Brown Island Rd S
Salem, OR, 97302
United States


Recipe Blog

We want to help you enjoy ALL of the diversity of produce that can be grown in the Willamette Valley and strongly believe that most everyone can enjoy most every vegetable by finding the right preparation!

Cucumber Salad

Jacob Bailey

From Gourmet



  • 2 seedless cucumbers (1 1/2 to 1 3/4 pounds total)
  • 1 tablespoon sugar
  • 1/4 cup distilled white vinegar
  • 2 teaspoons grainy mustard
  • Bibb or Boston lettuce leaves
  • 2 tablespoons mild extra-virgin olive oil
  • Equipment: an adjustable-blade slicer


Cut cucumbers into thin (1/16-inch) rounds with slicer. Toss with 2 teaspoons salt in a colander, then drain 30 minutes. Squeeze excess liquid from cucumbers.

Whisk together sugar, vinegar, and mustard in a large bowl, then stir in cucumbers. Marinate, chilled, at least 2 hours.

Drain cucumbers, reserving marinade, and mound on lettuce. Whisk oil into reserved marinade and drizzle over salad.

Cooks’ note: Cucumbers can be marinated, chilled, up to 1 day.