Mediterranean Cucumber Salad
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Mediterranean cucumber salad is a deliciously simple option for summer barbecues, a light lunch, or as an accompaniment to a Mediterranean feast. The term “Mediterranean Diet” is used so much these days. But what does it really mean? Most people think of Italy, Greece, Spain, or the South of France, Croatia and Turkey when thinking of Mediterranean cuisines.
However this particular Mediterranean salad recipe is specific to the Croatian island of Osljak which has both Hungarian and Turkish influences. The common thread in Mediterranean food are fresh ingredients, preferably in-season and locally. Nothing is overly complicated, nor do they have too many conflicting flavors. This Croatian salad has crunchy cucumbers tossed in a sour cream dressing with garlic, parsley, and sweet paprika and is light on refreshing, especially on a warm day.
I’m always drawn to recipes with fresh flavors, that are quick, and with minimal healthy ingredients. This cucumber salad recipe checks all the boxes.
Ingredients for easy Mediterranean cucumber salad
This simple salad serves 4 as a side dish and can be doubled. English cucumbers are best as they thin skins, and don’t require de-seeding. Regular cucumbers can be used, but I recommend removing the seeds. While there are many versions of this salad, this recipe is from Bon Appetit, 2002, the Mediterranean issue.
- 1 Hot house or large English cucumber
- 1/4 teaspoon kosher or sea salt
- 1/2 cup sour cream
- 1 1/2 teaspoons chopped fresh parsley
- 1 garlic clove, minced
How to make this simple cucumber salad
- Peel and thinly slice the cucumbers. I like to use this Mandoline.
- Place the cucumbers in a large bowl and sprinkle with salt. Let stand for about 1 hour. Drain and pat cucumbers dry.
- Mix remaining ingredients; sour cream, fresh parsley, garlic clove and paprika. Season with additional salt and black pepper.
- Store in an airtight container and chill until ready to serve. Best if eaten within 1-2 days.
Substitutions and additions
- Substitute Greek yogurt for the sour cream for a tangier flavor.
- Add black olives, thinly sliced red onion, or quartered tomatoes.
- Substitute chopped fresh mint for the fresh parsley.
- Persian cucumbers can be substituted for the English cucumber.
Looking for more dishes with Mediterranean flavors?
Mediterranean Rice Salad with feta, garbanzo beans, and fresh herbs.
Traditional Greek Salad with crisp cucumbers, fresh feta cheese, bell pepper, juicy tomatoes, and Kalamata olives.
This Mediterranean-Inspired Salad has quinoa, briny olives, feta, tomatoes, artichoke hearts and fresh basil.
Grilled Fresh Vegetables with lemon and thyme.
Greek Chicken Skewers with extra virgin olive oil, lemon juice, and garlic.
Mediterranean Cucumber Salad
Ingredients
- 1 large English cucumber peeled and thinly sliced
- 1/4 teaspoon kosher salt
- 1/2 cup sour cream
- 1 1/2 teaspoon fresh parsley chopped
- 1 clove garlic minced
- 1/4 teaspoon sweet Hungarian paprika
- kosher salt and black pepper to taste
Instructions
- Peel and thinly slice cucumber.
- In a large bowl, sprinkle sliced cucumbers with kosher salt.
- Let cucumbers rest for 1 hour. Drain and pat cucumbers dry.
- In the same bowl, combine sour cream, parsley, minced garlic and paprika with drained cucumbers. Season to taste with additional salt and pepper.
- Can be made one day ahead. Cover and chill until ready to serve. Best if eaten within 1-2 days.
