This authentic Moroccan cucumber salad is bright, refreshing, and comes together in just 15 minutes. Made with Persian (or Armenian) cucumbers, mint, and a simple vinaigrette, it's the perfect vegan and gluten free salad to serve as a side dish or snack.
Cuisine:Moroccan, North African, Mediterannean, African
6-8 Persian or Armenian cucumbers, can be peeled or not
1 tsp salt
2 tbsp white vinegar or lemon juice
½ tsp black pepper
1 tbsp olive oil
2 tbsp fresh mint, minced
Prep the cucumbers. Start by slicing the cucumbers thinly using a knife or mandolin. Add to a bowl, sprinkle with salt, toss, and set in a colander to drain for 10 minutes.
Make the vinaigrette. While the cucumbers sit, combine the vinegar or lemon, and pepper in a bowl. Whisk together while drizzling in the olive oil.
Assemble the salad. Transfer the cucumbers to a paper towel lined bowl to drain any liquid. Transfer them to the bowl with the vinaigrette and toss to mix. Mix in mint before plating the cucumbers on small plates and serving.