Salads
Cucumber and Mint Salad with Vinegar
Ingredients
- - 3 cucumbers, thinly sliced
- - 1/2 red onion, very thinly sliced
- - 3 tbsp white wine vinegar
- - 1 tbsp olive oil
- - 2 tbsp chopped fresh mint
- - 1/2 tsp salt
- - 1/4 tsp black pepper
Method
- Place the sliced cucumbers and onion in a mixing bowl.
- Whisk together the vinegar, olive oil, salt and pepper.
- Pour the dressing over the cucumbers and onion and toss well.
- Stir through the chopped mint just before serving.
- Let sit for 5 minutes at room temperature so the flavours combine before serving.
Native Name: Khiar-e Serkeh
Cultural Background: Cucumbers grew readily in irrigated Persian gardens, and dressing them simply with vinegar and fresh mint
was an easy way to cool a meal during the hot summer months. This kind of light, sharp side dish would have
been a natural counterpart to richer roasted or stewed mains.
Tips:
– Salt the sliced cucumber and let it sit for a few minutes first, then pat dry, for a less watery salad.
– Use the mildest vinegar you have if you prefer a gentler tang.
Variations:
– Add crumbled fresh cheese for a heartier version.
– Include thin slices of radish for extra crunch.
Storage: Best eaten fresh, but keeps refrigerated for up to 1 day.
Reheating: Serve cold; no reheating required.
Nutrition: Per serving: approx. 55 kcal, 1 g protein, 5 g carbohydrate, 3.5 g fat, 1 g fibre.
FAQs:
Q: Can I prepare this salad ahead of time?
A: It's best dressed just before serving, as the cucumbers release water and soften over time.
Q: What can I substitute for fresh mint?
A: A smaller amount of dried mint works, though the flavour is less bright than fresh.