8 recipes to level up your cucumber salad, including smashed, sliced and chopped - The Washington Post

Like fellow summer crops zucchini and peppers, cucumbers tend to inundate the lucky — or hapless — people growing them. You’ll never go wrong with pickles (and pickles and pickles), of course. They can’t be the only answer, though.

Enter cucumber salads. I’m not just talking about throwing a few slices on top of a green salad. While that’s always nice, when you have pounds of the fruit (it is, botanically speaking!) threatening to overtake you, it’s time to really lean into them. To help, I’ve combed our archives for these summer-ready cucumber-heavy salads, which also happen to be light and refreshing.

Cucumber Salad Mimosa. You’ll find a mix of creamy, crunchy textures and richness tempered by pops of onion and herbs in this elegant dish from Ellie Krieger.

Thai-Style Marinated Tomatoes and Cucumbers. If you happen to be flush with mini cukes, go for this combination of sweet, sour, salty and pungent flavors. It lasts a few days in the fridge, so don’t hesitate to scale up.

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