This vibrant and healthy Mediterranean cucumber salad recipe combines fresh ingredients and a light citrus dressing, creating a delightful dish perfect as a side or a topping. Its simplicity and refreshing taste make it a staple for summer lunches, gatherings, and even a quick weeknight dinner.
Why This Salad Works
The beauty of this salad lies in its simplicity and versatility. It is quick to prepare, bursting with fresh flavors, and can be easily adapted to suit your preferences. Whether you're looking for a light side to complement grilled meats or a refreshing topping for wraps, this Mediterranean cucumber salad is a fantastic choice.
Core Ingredients
Four fresh ingredients form the base of this simple cucumber salad:
- Cucumbers: Crisp and refreshing, cucumbers are the star of the show. English cucumbers are preferred due to their thin, edible skin and seedless nature, making them sweeter and less watery. However, regular slicing cucumbers can be used with the waxy skin peeled off.
- Shallots: A milder onion, shallots add a subtle pungency that complements the cool cucumbers.
- Radish: Peppery radishes provide a delightful crunch and a hint of spice.
- Fresh Dill: Chopped dill adds a fresh and bright finish. Alternatives include fresh mint, parsley, or basil.
Variations and Additions
The beauty of this salad is its adaptability. Feel free to experiment with different ingredients to create your own unique version. Here are some ideas:
- Mediterranean Flavors: Add pitted Kalamata olives or a sprinkle of creamy feta for a salty, briny flavor.
- Protein Boost: Incorporate canned or boiled chickpeas, white beans, or kidney beans for a vegan protein source, transforming the salad into a satisfying meal.
- Fresh Herbs: In addition to dill, try mint or basil.
- Heft: Toss in one cup of cooked couscous or bulgur for a heartier lunch.
- Tomatoes: Roma, heirloom, or cherry tomatoes can be used.
- Red Onion: Add red onion, soaking it in ice water to reduce the strong bite.
Dressing Options
The dressing is just as important as the salad itself. A simple vinaigrette made with extra virgin olive oil, white wine vinegar, lemon juice, oregano, kosher salt, and black pepper perfectly complements the fresh vegetables. For an oil-free option, consider using a fat-free Italian vinaigrette.
Read also: A Review of the Mediterranean Diet in Kidney Disease
Step-by-Step Instructions
Slice the Vegetables: Slice the cucumbers into thin rounds. Similarly slice the shallots and radish for best presentation.
Combine Ingredients: In a large bowl, combine the cucumbers, shallots, radish, and fresh dill.
Make the Dressing: In a small bowl (or mason jar), combine extra virgin olive oil, white wine vinegar, lemon juice, dry oregano, kosher salt, and black pepper. Whisk well to combine.
Dress the Salad: Pour the dressing over the salad and toss gently to combine, ensuring the vegetables are evenly coated.
Serve: Serve immediately for the best crunch. If making ahead, slice the ingredients but hold off on dressing until serving time.
Read also: Delicious Mediterranean Recipes
Tips and Tricks
- Cucumber Preparation: If you have time, consider "sweating" the cucumbers by salting them and letting them drain in a colander. This removes excess water and prevents the salad from becoming soggy, especially if you're not serving it right away.
- Herb Substitutions: If fresh dill is unavailable, use 1 to 2 teaspoons of dry dill weed, adjusting to taste. Alternatively, experiment with other herbs like mint, parsley, or basil.
- Making Ahead: While cucumber salad is best served fresh, it can be made a few hours in advance. Store leftovers in the refrigerator for up to 2-3 days, but be aware that the texture may change due to the water content of the vegetables.
- Serving Suggestions: This salad pairs well with grilled chicken, fish, or shrimp. It can also be served as a topping for shawarma or gyro wraps.
Choosing the Right Cucumbers
- English Cucumbers: These are large and thin with dark green skin. English cucumbers have thinner edible skin, so you don’t have to peel them. They are seedless, which makes them sweeter and far less watery.
- Slicing Cucumbers: You’ll want to peel the waxy skin though.
Serving and Storage
Cucumber salad tastes best cool but not ice cold. It is best served on the day it's made, even if you follow the extra step of draining the cucumbers. Leftovers will keep for 2-3 days in the refrigerator.
Nutritional Information
Nutritional information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Read also: Mediterranean Diet, Instant Pot Style
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