Mediterranean Creamy Cucumber Salad Recipes

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MEDITERRANEAN CREAMY CUCUMBER SALAD

Another Beth Elon recipe that has become a favorite with us this summer. This is a hefty salad that goes really well with some good farm bread and is a meal in itself. Prep time is mostly chill time.

Provided by Mirj2338

Categories     Cheese

Time 4h

Yield 6 serving(s)

Number Of Ingredients 10



Mediterranean Creamy Cucumber Salad image

Steps:

  • Toss the cucumbers and the green onions with the juice of lemon, the garlic and dill.
  • Add pepper to taste.
  • Blend the cottage cheese with the yogurt until you have a fairly smooth consistency.
  • Crumble in the feta cheese and mix well.
  • Add the cheeses to the cucumbers, and mix well with two forks.
  • Taste, and add salt if needed.
  • Chill well for at least a few hours, until ready to serve.

2 -3 cucumbers, sliced into 2 cm slices
2 slim green onions, chopped into 3 cm lengths
1 lemon, juice of
2 cloves garlic, pressed
1 bunch dill, chopped well
fresh ground pepper
250 g cottage cheese
1 cup white yogurt
100 g feta cheese, crumbled
salt

SIMPLE MEDITERRANEAN CUCUMBER SALAD

This cucumber salad is light, refreshing, and perfect for those hot summer days.

Provided by Soup Loving Nicole

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 10m

Yield 8

Number Of Ingredients 9



Simple Mediterranean Cucumber Salad image

Steps:

  • Combine cucumber slices, radish slices, red onion, dill, and parsley in a large bowl.
  • Whisk olive oil, vinegar, and mustard together until smooth. Season with salt and pepper.
  • Pour dressing over the cucumber salad. Stir until evenly coated. Serve immediately.

Nutrition Facts : Calories 61.5 calories, Carbohydrate 3.7 g, Fat 5.2 g, Fiber 0.7 g, Protein 0.6 g, SaturatedFat 0.7 g, Sodium 58.6 mg, Sugar 1.6 g

1 (1 pound) English Cucumber, thinly sliced with a mandoline
4 radishes, thinly sliced with a mandoline
1 small red onion, sliced into petals
1 tablespoon freeze-dried dill
1 teaspoon parsley flakes
3 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
salt and ground black pepper to taste

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