Cucumber Salad

Harry’s Bar in Venice is known for the blush pink Bellini cocktail that owner Harry Cipriani created in the 1940’s. But the restaurant’s chefs prepare many memorable dishes including a bright summer salad served in a deep bowl. The salad, which features cucumber, sweet corn, tomatoes, and avocado in a bracing red wine dressing, is a favorite of Coleen Kirnan, Tuscan Women Cook’s owner. We’ve adapted their recipe from Cipriani New York. Tip: To keep the pulp of a cut avocado from turning brown, simply rinse the cut surface under cold running water.
Make this salad then serve it immediately.
Course: Salad
Servings: 6


  • 1 tsp dry mustard powder
  • salt and pepper to taste
  • 2 tbsp red wine vinegar
  • ½ cup extra virgin olive oil
  • 1 ear sweet corn
  • 1 long cucumber, peeled
  • 10 cherry tomatoes, peeled
  • 1 avocado
  • basil cut into thin slivers


  • To make the dressing, whisk together the mustard powder, some salt and pepper and the red wine vinegar in a small bowl. Whisk in olive oil. 
  • To make the salad, cook the ear of corn in salted boiling water until tender, for approximately 8 minutes. Chill in ice water. 
  • Stand up the ear of corn on a cutting board and slice off the kernels. 
  • Place the kernels into a bowl and gently separate them into individual kernels.  
  • Cut the cucumber in half lengthwise and then cut each piece in half. Remove the seeds. Cut the cucumber pieces into ¾-inch cubes.
  • Combine the cucumber cubes, the corn, and cherry tomatoes in a serving bowl.
  • Halve the avocado. Remove the seed. Using a paring knife, cut the avocado in a crisscross pattern to make small cubes. Scoop out the avocado cubes into the bowl of vegetables.
  • Drizzle with some dressing. Toss the salad to coat evenly. Adjust the seasonings, adding as much dressing as needed. Divide evenly between serving bowls. Garnish each serving with shredded basil.