Cucumber Salad with Grapes and Almonds

Ingredients

• 1/4 cup slivered and blanched almonds
• 1 pound cucumbers, peeled if the peel is bitter, unpeeled if not
• Kosher salt
• 1 teaspoon minced garlic
• About 20 green grapes, sliced in half
• 2 tablespoons extra virgin olive oil
• 1 teaspoon sherry or white wine vinegar
• 2 teaspoons minced chives, for garnish

Directions

1. Cut the cucumbers lengthwise down the center. Scrape out the seeds with a spoon and throw the seeds away. If your cucumbers are on the large side, cut each half lengthwise once more. Slice across the pieces into 1/4-inch to 1/2 inch slices.
2. Transfer the cucumbers to a large bowl and scatter a teaspoon of kosher salt over them. Toss well so the salt reaches all the pieces.
3. Set the bowl aside for 20 to 25 minutes, giving the salt time to draw extra water from the cucumbers.
4. Rinse the cucumbers to remove the salt, drain them, and blot and gently squeeze away additional moisture with paper towels. Toast the slivered almonds in a small pan over medium-high heat, stirring and tossing frequently, until they begin to turn golden and fragrant. Tip them into a bowl and let them cool. In a large bowl, stir together the cucumbers, almonds, garlic, grapes, olive oil, and vinegar, then season with more salt to taste. Finish with chives and serve.