Cucumber, String Bean, and Olive Salad

Cucumber, String Bean, and Olive Salad

To pit the olives in this Cucumber, String Bean, and Olive Salad, place them on a cutting board, and press firmly with your thumb. The olives will split, and the pits can be easily removed.


  • Coarse salt

  • ½ pound string beans

  • 2 cucumbers (1 ¼ pounds)

  • ¼ pound oil-cured black olives, pitted, torn in half

  • ¼ cup fresh flat-leaf parsley leaves

  • 1 teaspoon Dijon mustard

  • 1 tablespoon red-wine vinegar

  • Freshly ground pepper

  • 2 tablespoons extra-virgin olive oil


  1. Fill a large bowl with ice and water; set aside. Bring a pot of water to a boil. Salt the water; add the string beans, and cook until bright green and just tender, 3 to 4 minutes. Drain, and transfer to ice bath until cool. Drain, and cut in half lengthwise.

  2. Peel cucumbers, and split lengthwise. Remove seeds using a melon baller or a spoon. Cut into 1/2-inch-thick slices on the diagonal. Combine with string beans, olives, and parsley leaves in a medium serving bowl.

  3. Place mustard, red-wine vinegar, and salt and pepper to taste in a small bowl; whisk to combine. Slowly add olive oil, whisking constantly until well combined. Toss with salad just before serving.

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