Simple French Cucumber Salad | Concombres en Salade

The simplest but the best cucumber salad.

Cucumber Salad | ELizabeth David

The French approach to vegetables is to be admired. No artifice, just simplicity to bring out the flavours of the produce.

Feel free to browse our cucumber recipes here, and our cucumber salad recipes here. All of our salads are here. Or gain inspiration from the Summer recipes here.

Cucumber Salad

Concombres en Salade

Source : Elizabeth David’s French Provincial Cuisine
Cuisine: French, but International really
Prep time: 5 mins
Cooking time: 0 mins
Serves: 4 – 6 people, depending how you use it

best quality extra virgin olive oil
sea salt
chives, chervil or parsley

mandoline or sharp knife

In the words of Elizabeth David:

“To slice a cucumber really thinly you need the instrument called a mandoline. In France, the cucumber is nearly always peeled (use a potato parer) and is best prepared a little time ahead. Slice it almost paper thin on the mandoline, sprinkle it with salt, put in a colander with a plate pressed down over it and leave to drain. After a minimum of half an hour press it dry and dress with oil, a few drops of vinegar, a pinch of sugar. Sprinkle with chopped chives, chervil or parsley.

The gherkin cucumbers, short and fat, which are used for pickling and which come into the shops in August, can be treated in the same fashion, and it is essential to peel them as their skins are apt to be better; then cut them in half lengthways and discard the course seeds before slicing them, and be rather more generous with the sugar in the dressing.

As the season advances, ordinary cucumbers become full of seed and watery, and they too should have the seeds remove in the same way as the cornichon cucumbers.”

Cucumber Salad | ELizabeth David

I like to add a little black pepper.


21 thoughts on “Simple French Cucumber Salad | Concombres en Salade”

  1. She’s spot on that Ms David.

    I’ve been enjoying re-reading the book. Enormously. Thanks, so very much, for the timely reminder.

  2. we make a similar thing in Croatia, minus the herbs, and plus a bit of red wine vinegar. 🙂 Lovely! I also love it with some sliced yellow pepper, and a bit of red onion added to it.

  3. I think I’m going to have to take your tip about Elizabeth David. What great, precise advice! And I’m imagining the nice cool flavours of cucumber in a simple salad like this… yum!

  4. Thank you everyone for your lovely comments. I have really enjoyed hearing about the different variations on a cucumber theme. I also am so stunned by how everyone has responded to the Simplicity theme. I certainly needed a reminder – it is so easy to forget.

  5. This website is such a treasure trove. Thank you for visit my blog and letting me discover yours! I can’t wait to explore your archives.

    You’ve been blog rolled and fed! 🙂

  6. your pictures are always so beautiful, although I have to disagree with Elizabeth (do I dare) and say cucumbers are best eaten, fresh and whole, in great big slices sprinkled with a little maldon salt

  7. wonderful pics and very easy recipes..salads are really great relief after eating non for more than one day.. thanks for the comments in my blog, so could find out this..
    See u,

  8. Hello everyone, so sorry for taking so long to get back to you. A full on week. Cynthia, thankyou for your kind comments. Glad you love my blog. I love doing it.

    Mandira, yes, with yoghurt or cream – lovely.

    African vanielje, I absolutely agree with you. Unadulturated. But then ED was writing about French approaches, so we can forgive her.

    ella, so sorry for making you hungry! At 6 am too!

    Rajesware (lovely name!) thanks!

    simpleanddelicious, thanks too. Yes salads are all i crave sometimes.

  9. Ah!!! at last I found what I was looking for. Somtimes it takes so much effort to find even tiny useful piece of information.
    Nice post. Thanks

  10. Hey very nice blog!!….I’m an instant fan, I have bookmarked you and I’ll be checking back on a regular….See ya

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