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Peruvian Cucumber Salad 2

Serves 4 to 6 Salad vegetarian, Salads

Peruvian Cucumber Salad 2

Peruvian Cucumber Salad 2 is a cherished staple at home tables across Peru, embodying the essence of everyday cooking. Crafted with the intuition of seasoned home cooks, this salad is not bound by precise measurements but instead guided by the hands of those who prepare it. Salt is sprinkled by feel, and a generous hand with fat ensures a satisfying richness that complements the fresh, crisp cucumbers. This is the version that finds its way onto family tables, not just for special occasions, but as a familiar companion to weekday meals.

The salad offers a refreshing medley of flavors where the crunch of cucumbers meets the creamy tang of yogurt, infused with the subtle warmth of garlic. Dill adds a fragrant hint of anise, while fine sea salt enhances the natural sweetness of the cucumbers. Each bite is a balanced dance of textures—cool, creamy, and crisp—perfect for sharing around the table, inviting everyone to partake in a moment of simple, honest delight.

Ingredients

  • 2cucumbers
  • 200 gyogurt
  • 1 clovegarlic
  • dill — chopped
  • to tastefine sea salt

Method

  1. Start by washing the 2 cucumbers thoroughly under running water. Peel the cucumbers using a vegetable peeler, then slice them into thin rounds, about 1/4 inch thick. Place the slices in a large bowl, ensuring they are evenly distributed.
  2. Peel and finely mince 1 clove of garlic. Add the minced garlic to the bowl with the cucumbers. This will infuse the salad with a subtle, aromatic flavor.
  3. In a separate small bowl, combine 200 g of yogurt with a generous pinch of fine sea salt. Whisk the mixture until smooth and creamy, ensuring the salt is fully dissolved. This will be the dressing for your salad.
  4. Pour the yogurt dressing over the cucumber and garlic mixture. Add a handful of fresh dill, finely chopped, to the bowl. The dill will add a fresh, herbaceous note to the salad.
  5. Gently toss the salad with a large spoon or your hands, being careful to keep the cucumber slices intact. Ensure that each piece is evenly coated with the dressing.
  6. Taste the salad and adjust the seasoning with more fine sea salt if needed. The flavors should be balanced, with the yogurt providing a creamy base and the dill adding a bright, fresh contrast.
  7. Serve the Peruvian Cucumber Salad immediately, accompanied by fresh bread. The salad should be cool and refreshing, perfect for sharing at the table.
Cover of Authentic Peruvian Cuisine
From the cookbook

Authentic Peruvian Cuisine

This recipe is from Authentic Peruvian Cuisine by Yassine Sbiti — the Peruvian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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