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Persian Cucumber Salad

persian cucumber salad

You can use any cucumbers for this salad, but I just love the flavor and texture from the small Persian ones.  

Related: Balsamic Cucumber Carrot Ribbon Salad

  • Duration
  • Prep Time
  • 4Servings


  • 3 Persian (small) cucumbers or 1 English cucumber
  • ⅓ cup red wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon minced shallots
  • ⅔ cup extra virgin olive oil, such as Colavita extra virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 small red onion, halved lengthwise and sliced
  • ½ cup golden raisins


1. Quarter cucumbers lengthwise and slice them into 2½-inch sticks.

2. Place red wine vinegar, honey, and shallots in blender or food processor. With the blender or processor running, slowly add evoo. Add salt and pepper.

3. In a large salad bowl, toss cucumbers, onions, and raisins together. Pour dressing over salad and serve. 

Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010).