Ensalada de pepino mediterránea
Esta es mi ensalada de pepino favorita actual, con una combinación imbatible de sabores mediterráneos frescos: aderezo de limón con ajo, eneldo y menta frescos, queso feta desmenuzado y salado.
- 500 g / 1 lb de pepinos libaneses (~3 medianos, cortados en rodajas de 3-4 mm / 1/8" de grosor (EE. UU.: pepinos persas, mini pepinos en el Reino Unido) - Nota 1)
- 1/4 de cebolla roja (finamente picada)
- 1/4 taza de eneldo fresco picado grueso ((Nota 2 si no lo tiene))
- 1/4 taza de menta fresca picada gruesamente ((Nota 2 si no tiene))
- 1/3 taza (50 g) de queso feta griego desmenuzado ((Nota 3))
- 1 cucharada de jugo de limón fresco ((sustituir por vinagre de vino blanco o tinto, o vinagre de manzana))
- 3 cucharadas de aceite de oliva virgen extra
- 1 diente de ajo pequeño (machacado con un prensador de ajos o rallado finamente con un rallador microplane)
- 1/4 cucharadita colmada de sal de cocina / sal kosher
- 1/8 cucharadita de pimienta negra
- Aderezo: Agite los ingredientes en un frasco hasta que estén bien combinados (o bátalos en un tazón). Déjelos reposar para que los sabores se mezclen mientras pica los ingredientes.
- Mezclar: Pon los pepinos, las hierbas, la cebolla y la mayor parte del queso feta en un bol (reserva un poco para decorar). Añade el aderezo y mezcla.
- Para servir: Vierta la mezcla en un tazón para servir. Cubra con el queso feta restante y sirva inmediatamente, aunque se conserva bien durante una hora, y yo todavía lo disfruto al día siguiente (queda semicurado).
I adore the combination of mint and dill, they make cucumbers taste even more refreshing, especially with a fresh lemon dressing. But I’m sharing my swap-out options too, since I don’t always have fresh herbs, or a lemon.
For the salad Cucumbers, I prefer using Lebanese cucumbers in this salad because it’s juicier and the skin is soft enough to eat without peeling. If you use the long ones (telegraph / continental / English cucumbers), the skin can be a little tough so you might want to do zebra stripe peels or completely peel.
Instead, add an extra 1/4 teaspoon of salt into the dressing (essential, as it’s light on dressing because there’s salt in the feta). If you want, give the salad another point of interest, like lemon zest (add this into the dressing) or chopped olives. Fresh dill and mint, This combination is just everything to bring bright freshness to salads!
Dill is a natural friend of cucumber while mint makes the whole salad taste extra fresh. If you don’t have fresh herbs, add dried herbs into the dressing instead, dill, mint or oregano.
Substitute with finely sliced green onion.
Lemon garlic dressing: Lemon, olive oil, garlic, salt and pepper is all you need, in the right proportions! I only use 1/4 heaped teaspoon of salt, not much for the mound of cucumbers.
How to make Mediterranean Cucumber Salad
The jar-shaking method is my favourite way to make dressings since it’s quick and mixes everything together really well so the oil and vinegar don’t separate. This will give the garlic a chance to meld into the dressing (it only needs a few minutes).
Salad, Put all the salad ingredients in a bowl except a bit of feta, save it for sprinkling on at the end. It's so refreshing, loaded with Mediterranean flavours, garlicky lemon dressing, fresh dill and mint, salty crumbled feta. Toss, Put the cucumbers, herbs, onion and most of the feta in a bowl (reserve a bit for topping).
Cucumber type, I prefer using Lebanese cucumbers as the skin is soft enough to eat without peeling. You could in addition use the long ones (telegraph / continental / English cucumbers), but I’d recommend doing zebra stripe peels or completely peeling, as the skin can be thicker.
If you don’t have them, add 1/2 teaspoon dried oregano in the dressing instead (gives it a tasty Greek Salad savour). Feta, add 1/4 tsp extra salt in dressing if you skip the feta. Give it a good toss then drain off the excess liquid (you won’t need dressing as the cucumbers will have absorbed the salt).
