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
Persian Cucumber Salad
Servings
4 Servings
Ingredients
- 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
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 small red onion halved lengthwise and sliced
- ½ cup golden raisins
Instructions
- Quarter cucumbers lengthwise and slice them into 2½-inch sticks.
- 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.
- 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).
The Persian cucumbers are not usually the mini ones although those would work well, they are usually smaller than the large cucumbers and thinner then the small Kirby ones, but I am not sure everyone calls them the same thing.
Other than giving this dish a fancy name, “Persian Cucumber Salad”, and having people ask you or googling what it is, why not add in brackets in the ingredient portion what most people know it by, mini cucumbers (Persian Cucumbers aka mini cucumbers)..