Cucumber, Onion and Herb Salad (Sikyos Salata)
The Quirky Foodster Team
Ingredients
- Cucumbers, sliced — 2
- Small red onion, thinly sliced — 1
- Olive oil — 3 tbsp
- Wine vinegar — 1 tbsp
- Chopped fresh mint — 1 tbsp
- Salt — to taste
Method
- Combine the cucumber and onion slices in a bowl.
- Whisk together the olive oil and vinegar and pour over the vegetables.
- Toss well and season with salt.
- Scatter with chopped mint just before serving.
Introduction: A refreshing raw salad of cucumber and onion, dressed simply with oil, vinegar, and fresh herbs.
Cultural Background: Cucumbers were grown widely around the Mediterranean, and raw vegetable preparations dressed with oil and vinegar (oxos) appear frequently as light accompaniments to heavier grain- and fish-based meals.
Tips: Salting the cucumber slices for 10 minutes and patting them dry beforehand keeps the salad from becoming watery.
Variations: Chopped fresh coriander leaf or a little crumbled cheese can be added.
Nutrition: Approx. 90 kcal per serving.
FAQs:
Q: Were cucumbers common in ancient Greece?
A: Yes, they were widely cultivated across the Greek world and appear regularly in ancient agricultural and comic writing.
Q: Can this be made ahead?
A: It’s best dressed just before serving so the vegetables stay crisp.
- Cucumbers, sliced — 2
- Small red onion, thinly sliced — 1
- Olive oil — 3 tbsp
- Wine vinegar — 1 tbsp
- Chopped fresh mint — 1 tbsp
- Salt — to taste
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