Wash under cold running water. Peel if desired — English cucumbers can stay unpeeled; waxed conventional cucumbers are better peeled. Slice into rounds 1/8 to 1/16 inch thick. To reduce wateriness, quarter lengthwise and cut out the seed strip, or toss slices with 1/2 to 1 tsp kosher salt per pound, drain in a Colander for 15 to 30 minutes, then pat dry. Salt before adding to dips, salads, or any dish where extra liquid is unwanted.

Active time: 2 to 5 minutes. Optional salting or marinating adds passive time. 1. SLICE: Cut washed cucumber into even rounds, 1/8 to 1/16 inch thick. Uniform thickness keeps texture consistent. 2. OPTIONAL SALT FOR CRUNCH: Toss slices with 1/2 to 1 tsp kosher salt per pound in a Colander. Let sit 15 to 30 minutes over a Mixing Bowl. Blot dry with paper towels or spin in a Salad Spinner. No rinsing needed. 3. OPTIONAL REMOVE SEEDS: Skip salting? Quarter lengthwise and run your Knife along the seed strip before slicing to reduce moisture. 4. DRESS OR SERVE: Eat immediately as a snack or toss with dressing. Classic combo: white vinegar, a touch of sugar, fresh dill. Toss well to coat. 5. OPTIONAL MARINATE: Cover and refrigerate at least 15 minutes, or up to overnight for deeper flavor. Expect softening and extra liquid release over time.

If using ¼ cup red onion very thinly sliced, soak the thin slices in cold water for 5 minutes, then drain and pat dry. This mellows their sharpness without losing their crunch. Add to the Mixing Bowl.

Scatter the torn ¼ cup fresh mint leaves torn or roughly chopped leaves over the salad and fold in gently. Then scatter the crumbled 6 oz feta cheese crumbled (block feta preferred over pre-crumbled) on top — do not toss after adding the 6 oz feta cheese crumbled (block feta preferred over pre-crumbled), so the chunks stay intact and visible.

Finish with a few whole ¼ cup fresh mint leaves torn or roughly chopped leaves and a pinch of ¼ tsp flaky sea salt plus more over the top. Serve immediately for the best texture, or refrigerate for up to 30 minutes before serving.

Wash under cold running water. Peel if desired — English cucumbers can stay unpeeled; waxed conventional cucumbers are better peeled. Slice into rounds 1/8 to 1/16 inch thick. To reduce wateriness, quarter lengthwise and cut out the seed strip, or toss slices with 1/2 to 1 tsp kosher salt per pound, drain in a Colander for 15 to 30 minutes, then pat dry. Salt before adding to dips, salads, or any dish where extra liquid is unwanted. Active time: 2 to 5 minutes. Optional salting or marinating adds passive time. 1. SLICE: Cut washed cucumber into even rounds, 1/8 to 1/16 inch thick. Uniform thickness keeps texture consistent. 2. OPTIONAL SALT FOR CRUNCH: Toss slices with 1/2 to 1 tsp kosher salt per pound in a colander. Let sit 15 to 30 minutes over a Mixing Bowl. Blot dry with paper towels or spin in a Salad Spinner. No rinsing needed. 3. OPTIONAL REMOVE SEEDS: Skip salting? Quarter lengthwise and run your Knife along the seed strip before slicing to reduce moisture. 4. DRESS OR SERVE: Eat immediately as a snack or toss with dressing. Classic combo: white vinegar, a touch of sugar, fresh dill. Toss well to coat. 5. OPTIONAL MARINATE: Cover and refrigerate at least 15 minutes, or up to overnight for deeper flavor. Expect softening and extra liquid release over time.

Wash under cold running water. Peel if desired — English cucumbers can stay unpeeled; waxed conventional cucumbers are better peeled. Slice into rounds 1/8 to 1/16 inch thick. To reduce wateriness, quarter lengthwise and cut out the seed strip, or toss slices with 1/2 to 1 tsp kosher salt per pound, drain in a Colander for 15 to 30 minutes, then pat dry. Salt before adding to dips, salads, or any dish where extra liquid is unwanted. Active time: 2 to 5 minutes. Optional salting or marinating adds passive time. 1. SLICE: Cut washed cucumber into even rounds, 1/8 to 1/16 inch thick. Uniform thickness keeps texture consistent. 2. OPTIONAL SALT FOR CRUNCH: Toss slices with 1/2 to 1 tsp kosher salt per pound in a colander. Let sit 15 to 30 minutes over a Mixing Bowl. Blot dry with paper towels or spin in a Salad Spinner. No rinsing needed. 3. OPTIONAL REMOVE SEEDS: Skip salting? Quarter lengthwise and run your Knife along the seed strip before slicing to reduce moisture. 4. DRESS OR SERVE: Eat immediately as a snack or toss with dressing. Classic combo: white vinegar, a touch of sugar, fresh dill. Toss well to coat. 5. OPTIONAL MARINATE: Cover and refrigerate at least 15 minutes, or up to overnight for deeper flavor. Expect softening and extra liquid release over time.