Cooling Cucumber Salsa, Mediterranean-Style

Step 1

Stripe the cucumber: Trim the ends off the cucumber. Starting at one end, peel off a strip of skin lengthwise. Skip a section and then peel another strip next to the first one, leaving a strip of skin in between. Continue this pattern, peeling and leaving strips, until you have “partially peeled” or “striped” the entire cucumber.

Step 2

Seed and chop the cucumber. Cut the cucumber in half lengthwise, then use a metal spoon to scrape out and discard the seeds. Chop the cucumber into small pieces and add to a medium mixing bowl.

Step 3

Mix. To the mixing bowl, add the jalapeño, Aleppo pepper, shallot, cilantro, lime juice, a drizzle of good extra virgin olive oil, a big dash of salt, and the pistachios (if using). Toss to combine. Taste and adjust seasoning to your liking.

Step 4

Serve. Use like a condiment for roasted proteins, or transfer to a serving bowl and serve with your favorite chips, pita chips, or toasted baguette slices.