Cucumber and Pineapple Salad with Mint

My husband and I recently had the great good luck of an invitation to  dinner, prepared by chef and cookbook author, Roy Finamore. Start to finish, everything was fresh, uncomplicated and delicious from the salted, sautéed shishito peppers to a deep, dark and spicy rub on the grilled rib-eyes (Coffee and Chocolate Rub from Bruce Aidell’s The Great Meat Cookbook). But the recipe I asked for was this cucumber and pineapple salad. A fresh antidote to a spicy meal, I’m always a fan of fruit/salad combo. What’s better than arugula and watermelon, or grilled peaches with spring greens? Cucumbers, in my opinion, are underappreciated and here they’re the star of the show. Give this super simple salad a go, from Roy’s book, Tasty, Get Great Food on the Table Everyday. 

Cucumber and Pineapple Salad with Mint

Serves 6 – 8

1 small pineapple (or half a large one)

4 large Kirby cucumbers (about 1 1/4 pounds)

1 medium red onion

1/4 cup chopped mint

2 tablespoons extra virgin olive oil

Coarse salt and freshly ground black pepper

Slice the top and bottom off the pineapple, stand the pineapple on your cutting board, and slice off the peel with a sharp knife. Now lay the pineapple on its side and cut out the eyes. Cut the pineapple in half the long way, cut each half again, and cut out the core. Cut each quarter into bite-sized pieces and drop into a wide salad bowl.

Cut off the ends of the Kirbys and toss them. Slice the cucumbers into 1/4-inch rounds and add to the pineapple. Slice the onion into thin half moons and add to the salad.

Add the mint, drizzle in the oil, and season with salt and pepper. Toss. Serve right away, or cover and chill in the refrigerator for a few hours.