I’m Making Jamie Oliver’s 3-Ingredient Cucumber Salad All Summer Long

When the weather turns warm I lean on fresh, light produce like cucumbers—the kind that’s firm on the outside and perfectly crisp and refreshing on the inside. Though they’re pretty great plain, I also enjoy adding them to a variety of dishes, including salads.

One of my favorites is Jamie Oliver’s salad inspired by the Polish dish, Mizeria. The best part? It just calls for three ingredients (I’m counting salt as a freebie).

The Secret to the Best Cucumber Salad

I’ve been whipping up cucumber recipes for a long time now, and there’s a secret that some of the best ones have in common. Yes, a good fresh cucumber is key, but the secret to success when it comes to using cucumbers in any salad is salting them first. 

It’s the first step in Jamie’s recipe and one that may feel like a bit of a time-consuming annoyance (it takes at least 30 minutes for the salt to work its magic on those cucumbers), but it’s well worth it. 

Skip this step, and instead of a salad, you’ll end up with a water-filled bowl dotted with cucumber slices. Maybe that’s a bit dramatic, but you get the point. Nobody wants a watered-down salad filled with soggy cucumbers. You prevent that by salting your slices before dressing them.

How I Make Jamie Oliver’s 3-Ingredient Cucumber Salad

It starts at the grocery store or, if I’m lucky, the farmers market. I choose the best looking cucumbers—the ones that look the freshest and don’t have any dents, cuts, or soft spots. 

When I get home, I give them a thorough washing under cold running water, then slice them thinly, usually with a mandolin. I toss the slices with kosher salt in a mesh sieve or colander that I set over a bowl or in the sink. For about one pound of cucumbers, use one teaspoon of kosher salt or half a teaspoon of table or sea salt.

After about 30 minutes, I tap the sieve or colander to drain off any excess moisture and then toss with sour cream and lots of fresh dill. I cover and refrigerate it for 20 to 30 minutes, letting the flavors mingle. This is the perfect summer salad!

Tips for Making Jamie Oliver’s 3-Ingredient Cucumber Salad

• Leave the skin on: Besides adding an extra step, peeling your cucumbers is ultimately unnecessary. The skin is beautiful and full of nutrients and flavor, so I always keep it on. 
• Toss to coat: Make sure you give those cucumbers a good toss with the salt so that each piece gets some exposure. This will help remove excess moisture and season the cucumbers.
• Add some cracked pepper: Jamie’s recipe doesn’t include black pepper, but I think it adds a delicious pop of flavor. My preference is cracking it fresh in a pepper grinder so that I can get some coarsely ground pieces in my salad.