Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
This looks so yummy! How long will leftovers last? What if I don’t add the vinegar/oil until serving each portion?
Hi, Claire! I think this salad is going to be at its very best served right after it’s made, but leftovers would still be perfectly fine for lunch the next day. Beyond that, I think the cucumbers might start to go slimy on you. You could try prepping all the ingredients ahead of time and then tossing each serving with vinegar and oil just before eating, as you suggest — it’s a good idea! If you try it, let us know how it turns out!
Cucumber mint salad is so simple yet so refreshing. This sounds like something I need for breakfast haha. Thanks for sharing it
Good morning Elise–this is just what I needed today. I don’t salt the Persian cukes either, they are so good and crunchy without it. Sometimes I add watermelon and olives to this salad, too. I am putting mint in everything right now. I needed this idea just now :)
DELICIOUS. I’m eating it right now and loving every bite. I don’t like summer (winter is my season), but eating this salad, I feel like summer might not be so bad. :)
Love this recipe. It is great as it is, but also wonderful as a base to do a fridge dump. I often add chickpeas, roasted chicken, marinated onion. When I have them in the garden, I use picking cukes and they work really well. Off season I use the english kind. I cut them with a mandolin, salt, rinse and wring in a sack cloth and they taste very very good in this dish. I made this earlier this week with salmon roasted with miso… a HUGE batch and it gobbled up – no leftovers. Nice premature entree to Spring.
Elise, I buy these often around Sac. TJ’s often has them, though that’s the last resort. The Yolo Fruit Market (Davis side of the Causeway) also carries them – along with a reasonable selection of Iranian/Persian foodstuff. Finally, one of the southernmost vendors at the X Street farmer’s market on Sunday carries lots of them this time of year. The vendor also sells the super-thin Japanese-style cucs used for tsukemono, which are also delicious. Cheers!
As a Leb, I will second that they are widely available in the Middle East–but I’d never heard they were called Lebanese cukes…come to think of it, I’d never seen anything but these cukes until I left Lebanon, so perhaps that moniker is accurate… I also wanted to stress they are indeed available at Trader Joe’s, called “Persian-style Cucumbers” and at good ole Costco. IMHO, they’re the only cukes worth eating anyway. Thanks for yet another fabulous recipe, Elise.
You don’t macerate the cucumbers? I always do when I make a cucumber salad, and (IMHO) it improves the salad.
I think the Persian cucumbers are so delicate and tasty, you don’t need to soak them first. For this salad, some I salted and let sit for a bit, others I didn’t. I much preferred the crunchiness of those I didn’t let sit.
I LOVE LOVE LOVE any kind of cucumber salad and what I like best to use and grow a lot are little pickling cukes which are sweet and thin skinned no need to peel and very tiny seeds! also have grown the seedless cukes as well as the Japanese before too they need very little room (a large patio pot works well even if no garden space!) anyway a thought if unable to find the seedless cukes could use the pickling ones too! thanks for the recipe though allergic to mint I use basil and dill with mine!! thanks so much LOVE your recipes!! Hugs Linda
Trader Joes has these cukes year-round. They also make the best tzaziki and laban salad (cukes with yogurt and mint.)
I just wanted to comment – for anyone growing a garden, go with Armenian cukes next year. I grew them last year for the first time, and I’m converted! These plants just bear and bear – VERY long and nicely shaped/tasting cucumbers.
We start them from seed in late February, early March inside, and transplant them mid April. This looks like a similar version of a recipe we love. Gonna try it tonight with yesterday’s harvest. Thanks!
I think I’m going to try this with “lemon cucumbers”. If you haven’t seen them, they look very much like a lemon (small, roundish and pale yellow). They don’t really taste like a lemon though so I think when I make this I might also incorporate some fresh lemon balm to add even more flavor. Thanks for the great ideas!
Hi Elise, I’ve been reading your posts for some time now, and enjoying them a lot. Being a persian girl, it felt so good hearing about the persian cucumber and that you liked them. Other then thin skin and not much seeds, they have such aroma that I haven’t smelled in any other kind of cucumber. By the way, in our tranditional cucumber salad, we have tomato instead of radishes. Thanks for giving me such a good feeling…
You can find those cucumbers in Trader Joes and Costco. The same cucumbers are available most everywhere in the Middle East; that’s the kind you get in Turkey, too ;)
Elise, have you ever tried using “Bulgarian White Cheese”? I suggest you use that once for these type of recipes.
Cucumber salads are the way to go in the summer. I just made a simple salad out of cucumber, tomato, and chickpeas with fresh cilantro and a splash of olive oil and lemon juice. It’s light, tasty, and travels well– perfect for lunches.
I’ve actually seen these cucumbers in two places recently: the farmers’ market, and Costco! Both delicious, by the way.