Mediterranean Cucumber Salad

Introduction

This Mediterranean Cucumber Salad is a study in cool, creamy simplicity. You’ll love how the crisp cucumber marries perfectly with the tangy, garlic-infused sour cream dressing. It’s the perfect make-ahead side dish for a light lunch or to accompany a heartier main.

Prep & Cook Time

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 4

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

1. Place the thinly sliced cucumber in a colander set over a bowl or in the sink. Sprinkle the 1/4 teaspoon of kosher salt over the slices and gently toss to coat. Let them drain for at least 30 minutes.
2. While the cucumber drains, in a medium mixing bowl, combine the sour cream, chopped parsley, minced garlic, and sweet Hungarian paprika. Stir until well blended.
3. After 30 minutes, use your hands to gently squeeze the cucumber slices to remove any excess liquid. Pat them dry with a paper towel.
4. Add the dried cucumber slices to the sour cream dressing and fold gently until all slices are evenly coated.
5. Season the salad with additional kosher salt and black pepper to taste.
6. For best flavor, cover and refrigerate for at least 15 minutes before serving to allow the flavors to meld.

Variations

• Herb Swap: Substitute the fresh parsley with an equal amount of fresh dill or chives for a different flavor profile.
• Creamier Version: For an even richer texture, use full-fat Greek yogurt in place of the sour cream.
• Chunky Style: Instead of thinly slicing, dice the cucumber into small cubes for a heartier, scoopable salad.
• Light & Tangy: Add a teaspoon of fresh lemon juice to the sour cream dressing for a brighter, tangier finish.

Tips for Success

• Thoroughly drying the salted cucumber is crucial to prevent a watery, diluted dressing.
• Letting the dressed salad chill for a short while before serving greatly improves the flavor.
• Taste and adjust seasoning *after* chilling, as cold temperatures can mute saltiness.
• For the best garlic flavor, mince the clove very finely or press it through a garlic press.

Storage & Reheating

Store the salad in an airtight container in the refrigerator for up to 2 days. This salad is served cold and should not be reheated. Stir well before serving leftovers, as some separation may occur.

FAQ

Can I use a regular cucumber instead of English?

Yes, but you should scoop out the watery, seedy core first, as it contains more moisture and can make the salad soggy.

Why is there a 30-minute “cook time”?

The 30 minutes is a passive resting time for the salted cucumber to drain, which is a key step to remove excess water.

Can I make this salad ahead of time?

Absolutely. It’s ideal to make it a few hours ahead so the flavors can develop. Add the final salt and pepper seasoning just before serving.

My dressing seems too thick. What can I do?

A tablespoon of the liquid that drains from the cucumbers can be stirred back in to thin the dressing to your preferred consistency.

Is there a non-dairy substitute for the sour cream?

The recipe is designed specifically for sour cream, but for a dairy-free version, a thick, unsweetened vegan yogurt or vegan sour cream alternative would be the closest swap.

What does the paprika do?

The sweet Hungarian paprika adds a subtle warmth and a beautiful visual contrast as a garnish sprinkled on top just before serving.