Active Time

　　30 minutes

　　Total Time

　　45 minutes

　　If you find yourself with an abundance of cucumbers (or simply a craving for them), this salad taps into their cooling crunch without making a watery mess. The trick is to salt, drain, and squeeze out any excess liquid before dressing them—and to turn them into a full meal by adding simple oven-baked meatballs studded with briny green olives and sweet golden raisins.

　　

Ingredients

4 Servings

　　¼ cup golden raisins

　　2 lb. thin-skinned cucumbers (such as Persian, English hothouse, and/or kirby) cut into bite-size pieces

　　2½ tsp. kosher salt, divided, plus more

　　3 Tbsp. extra-virgin olive oil, divided

　　3 Tbsp. pine nuts

　　¾ cup Castelvetrano olives, pitted, divided

　　1 large egg

　　2 garlic cloves, finely grated

　　½ cup panko (Japanese breadcrumbs)

　　3 Tbsp. finely chopped parsley

　　¼ tsp. crushed red pepper flakes, plus more for serving

　　Freshly ground black pepper

　　1 lb. ground pork

　　½ small red onion, very thinly sliced (use a mandoline if you have one)

　　2 cups tender herb leaves (such as mint and/or parsley)

　　1 Tbsp. red wine vinegar

　　Plain whole-milk Greek yogurt (for serving)

　　

Step 1

Place racks in upper and lower thirds of oven; preheat to 425°F. Place raisins in a small bowl and pour in hot water to cover; let sit until ready to use.

　　

Step 2

Place cucumbers in a colander or sieve set in or over a large bowl; sprinkle with 1 tsp. salt and toss to combine. Let sit while you make the meatballs. (It will seem like a lot of cucumbers at first, but they will shrink down as they drain.)

　　

Step 3

Meanwhile, drizzle 2 Tbsp. oil over a large rimmed baking sheet. Arrange pine nuts in an even layer on another rimmed baking sheet (use a quarter-sheet if you have one!).

　　

Step 4

Finely chop ¼ cup olives. Transfer to a large bowl and add egg, garlic, panko, parsley, 1½ tsp. salt, and ¼ tsp. red pepper flakes; season with black pepper. Drain raisins and add half to bowl; mix well to combine. Add pork and gently mix with your hands to incorporate. Working one at a time, scoop out heaping tablespoonfuls of pork mixture and form into balls (think about the size of a golf ball; you should get about 20). Arrange on oiled baking sheet, spacing 1" apart. Turn to coat.

　　

Step 5

Bake meatballs, rotating baking sheet front to back halfway through, until browned on bottom and cooked through, 10–15 minutes. Toast pine nuts on bottom rack until golden brown, about 3 minutes.

　　

Step 6

Coarsely chop remaining ½ cup olives. Gather cucumbers into a clean kitchen towel and squeeze out any excess liquid into bowl (don’t worry if they get a little smashed); discard liquid. Wipe out bowl and combine cucumbers, olives, pine nuts, onion, herbs, and remaining raisins in bowl; toss to combine. Drizzle in vinegar and remaining 1 Tbsp. oil, season with salt and black pepper, and toss again to coat.

　　

Step 7

Swoosh a generous scoop of yogurt over each plate, then top with salad and meatballs. Season with more black pepper and red pepper flakes if desired.