Minty Cucumber Salad

Name: Minty Cucumber Salad
Yield: 6 to 8 portions
Ingredients: ¼ cup chopped fresh Italian (flat-leaf) parsley; Grated zest of 1 orange; ½ cup chopped fresh mint leaves; 3 large cucumbers, peeled, halved, and seeded; ½ cup best-quality olive oil; 1 cup red wine vinegar; ¼ cup sugar

Preparation info

6 to 8
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

This cool salad is good year-round but seems most appropriate during the summer. A favorite menu: butterflied leg of lamb, Bulgur Wheat Salad, and Minty Cucumber Salad, accompanied by hot pita bread.

Ingredients

3 large cucumbers, peeled, halved, and seeded
½ cup chopped fresh mint leaves
¼ cup

Gluten-free
Vegan
Summer

Method

Cut the cucumber halves crosswise into crescents. Toss them in a bowl with the mint, parsley, and orange zest.
Whisk the oil, vinegar, and sugar together in a small bowl and pour over the salad. Cover the salad and refrigerate for at least 4 hours.
Toss again before serving very cold.