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
- 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.
- 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.
- After 30 minutes, use your hands to gently squeeze the cucumber slices to remove any excess liquid. Pat them dry with a paper towel.
- Add the dried cucumber slices to the sour cream dressing and fold gently until all slices are evenly coated.
- Season the salad with additional kosher salt and black pepper to taste.
- 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.
