Ensalada de Pepino

Cucumber Salad

Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

Eating Cuban

Eating Cuban

By Beverly Cox and Martin Jacobs

Published 2006

  • About

Beatriz Llamas is a talented and creative cook and food writer. She was born in Spain, but currently lives in Havana with her husband and three children. Martin and I were introduced to Beatriz by a mutual friend and had the pleasure of being invited to her house for a delicious dinner. This recipe for cucumber salad is my interpretation of one included by Beatriz in her recent book A Taste of Cuba.


  • 1 large, firm European-style (seedless) cucumber
  • 1 to 2 tablespoons white wine vinegar
  • 1 to 3 teaspoons sugar, or to taste
  • Salt to taste
  • 4 ounces mild goat cheese
  • cup extra-virgin olive oil
  • 2 tablespoons snipped fresh chives or finely chopped green onions
  • Freshly ground black pepper to taste
  • 1 small head leaf lettuce
  • 1 tablespoon minced fresh mint or parsley


Thinly slice the cucumber and toss it with the vinegar, sugar, and salt; set aside. In a small bowl, mash together the cheese and oil with a fork; the mixture should remain slightly lumpy. Stir in the chives and season the dressing with salt and pepper. Line a serving platter with lettuce leaves. Arrange the cucumbers over the lettuce. Spoon the dressing over the cucumbers and sprinkle with mint.