Easy Cucumber Salad with Lemon and Sumac
A crisp, refreshing salad with Persian cucumbers, parsley, red onion, and a zesty lemon-sumac dressing.
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Servings: 5
Equipment
- Knife
- cutting board
- mixing bowl
- Whisk
Ingredients
- 3-4 Persian cucumbers
- ½ bunch fresh parsley
- ⅓ red onion
- 2-3 tablespoon high-quality olive oil
- 2 tablespoon red wine vinegar
- 1 Juice of a lemon
- ½ teaspoon sumac
- Salt and pepper to taste
Instructions
- Wash and dry cucumbers. Cut in half horizontally, then slice thinly.
- Chop parsley and add to cucumbers.
- Thinly slice red onion and combine with salad.
- Add olive oil, red wine vinegar, lemon juice, sumac, salt, and pepper.
- Toss gently. Serve immediately or chill for 10–15 minutes.
Notes
- For ultra-thin cucumber slices, use a mandoline slicer or a sharp chef’s knife.
- Always taste and adjust the dressing before adding it—sumac strength can vary depending on brand.
- Add a sprinkle of extra sumac or cracked black pepper before serving for a pop of color and flavor.
- This salad pairs beautifully with grilled chicken, fish, or any Mediterranean-inspired meal.
Nutrition
Calories: 50kcal