A fresh herby salad punctuated with a hint of zaatar, sumac and lemony dressing. I love eating fresh salads to start my dinner, cucumber salad like this are light and pairs beautifully with summer grills or just as is.
Just a few things to note:
- You can use any berry you like or any summer stone fruit works well.
- Choose Persian cucumber for this recipe, but if you prefer English make sure you slice them thinly. Persian are sweeter and have fewer seeds.
- I added olives, zaatar and sumac for more flavor, but its totally optional. This salad works with the lemon dressing just fine. Enjoy.
Herbed Blueberry Cucumber Salad
Ingredients
- 1 cup walnuts, lighted toasted
- 1 bunch radishes, about 5-6, thinly sliced
- 1.5 cups fresh blueberries or fresh baby tomatoes
- 4-5 Persian cucumbers, thinly sliced or use 1 large English cucumber, I prefer Persian, they are sweeter and have fewer seeds
- ½ cup sliced kalamata olives
- ½-1 cup chopped parsley
- ½-1 cup chopped cilantro
- ½ cup chopped mint
- ¼-½ cup chopped dill
- ½ cup chopped scallion
- DRESSING
- 2-3 tablespoons cold pressed e.v olive oil
- 3 tablespoons fresh lemon juice, more to taste
- 1 tablespoon lemon zest
- ½ teaspoon zaatar
- ½ sumac
- salt and pepper to taste
Instructions
- Lightly toast the walnuts by placing them on a baking pan, in a 350°F oven for 10-12 minutes.
- When they give out a pleasant nutty smell, take them out and leave it to cool.
- Place cooled walnuts along with remaining ingredients in a large bowl and toss well with dressing little by little.
- Taste, adjust the dressing and seasoning as needed..
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