How To Make Mediterranean Cucumber Salad Recipe
This bright and healthy cucumber salad takes 4 fresh ingredients and a light citrus dressing! You can serve it next to almost anything like lemon garlic salmon, grilled chicken, beef kabobs. Or add it to your shawarma or gyro wraps! So many possibilities!
Which kind of cucumber should I use for cucumber salad?
We prefer English cucumbers, which are also called hot-house cucumbers. They’re large and thin with dark green skin. English cucumbers have thinner edible skin, so you don’t have to peel them. But, more importantly, they are seedless, which makes them sweeter and far less watery. While all parts of a cucumber are naturally full of water, it’s the seeds that contain the most liquid. So by choosing English cucumber, you’ve already lessened this problem.
But if you can’t find English cucumbers, your usual slicing cucumbers will work. You’ll want to peel the waxy skin though.
- 2 English cucumbers thinly sliced using mandoline or knife (see notes)
- 1 to 2 shallots thinly sliced
- 4 to 6 radishes thinly sliced
- About ¼ oz/9 g chopped fresh dill
- 3 to 4 tbsp extra virgin olive oil I used Early Harvest Greek extra virgin olive oil
- 2 tbsp white wine vinegar
- Juice of ½ lemon
- 1 tsp dried oregano
- Salt and pepper
- Place sliced cucumbers in a large mixing bowl. Add sliced shallots, radish, and fresh dill.
- In a small bowl (or mason jar), combine the dressing ingredients (extra virgin olive oil, white wine vinegar, lemon juice, oregano, kosher salt and black pepper.) Whisk (or cover and shake the mason jar) until well combined.
- Pour the dressing over the salad. Toss again to combine, making sure the cucumber salad is well coated with the dressing. Enjoy!