Salads
Cucumeres cum Melle et Aceto (Cucumbers in Honey Vinegar)
Ingredients
- - 2 large cucumbers, thinly sliced
- - 1/2 tsp salt
- - 30 ml honey (2 tbsp honey)
- - 45 ml white wine vinegar (3 tbsp white wine vinegar)
- - 15 ml olive oil (1 tbsp olive oil)
- - 1 tbsp fresh mint, chopped
Method
- Toss the sliced cucumbers with the salt in a colander and leave to drain for 15 minutes.
- Pat the cucumbers dry with a clean cloth and place in a mixing bowl.
- Whisk together the honey, vinegar and olive oil until combined.
- Pour the dressing over the cucumbers and toss well.
- Scatter with fresh mint and serve immediately, or chill briefly before serving.
Native Name: Cucumeres cum Melle et Aceto
Cultural Background: Pliny the Elder wrote at length about cucumbers, noting that Emperor Tiberius was so fond of them he had them grown year-round in movable frames. Dressed simply with honey and vinegar, this sweet-sour style of dressing was a typical Roman treatment for fresh garden vegetables.
Tips: Salting and draining the cucumber first stops the finished salad becoming watery and keeps the dressing from being diluted.
Variations: Add thin slices of red onion for extra bite, a common regional addition to sweet-sour Roman salads.
Vegetarian / Vegan Note: Naturally vegan.
Storage: Best eaten within a few hours of dressing; will keep covered in the refrigerator for up to 1 day but softens.
Reheating: Not applicable – served cold.
Nutrition: Approx. 70 kcal, 1 g protein, 12 g carbohydrate, 3 g fat per serving.
FAQs:
Q: Why honey and vinegar together?
A: The sweet-sour combination, called oxymel-style seasoning, was a favourite Roman flavour pairing used across many dishes.
Q: Should the cucumber be peeled?
A: Either way works; Roman cucumbers were smaller and thinner-skinned, so light peeling gives a closer texture with modern varieties.