This salad combines all the things a salad should have: the crisp crunchyness of the fresh cucumber meets the tangy pungency of the pickled gherkin. Add to this the different gradations of the cheese flavour: Mozzarella with its creamy, mild taste but a certain smoothness and elasticity in the mouthfeel an on the other hand feta with its strongly aromatic, slightly pungent notes of sheep's milk and its crumbly structure. The dressing is based on creamy mayonnaisegets its irresistible fizziness from some pickling liquid. Fresh dill makes it extra aromatic.
I could eat a fresh cucumber salad on every occasion. Being not the biggest fan of leafy salads in fact a cucumber salad is my go-to solution every time I need a quick and easy low carb meal.
In fact, my aversion to lettuce dates back to my childhood. I can remember a few times where I was close to tears from having to choke on those large creeper-like leaves. They seemed to grow in my mouth, squirming and wrapping around my teeth the more I tried to control them. Not to mention those acidic salad dressings. But enough of that old stuff. As I am happily grown up i can whip up a vegetable based salad every time I have a craving for it.
A freshly sliced cucumber is the base, which I combine with various types of protein - hard-boiled eggs, cheese or cold meat - and other vegetables.
In fact, I often eat this dish for breakfast. Another occasion is when I come home from work hungry and want to make a quick meal without cooking.
This salad is easy to prepare and ready in no time. There is no need to marinate or prep the ingredients. All ingredients are processed directly without time-consuming preparation. You basically just slice the cucumbers and cheeses and toss everything together in a bowl. If you're in a hurry, you can even add all the ingredients for the dressing to the bowl with the salad ingredients and toss it all together.
This salad is a great option for meal prep because even the cucumber will keep its crunchyness for some time when marinated in the dressing. You can just assemble all the ingredients beforehand and keep the salad in an airtight container in the fridge until you are planning to eat it.
This quick, no-fuss lunch time salad gets its special twist from the use of two contrasting types of cucumber and also two different types of cheese. It's topped with a creamy mayonnaise-based dill-mustard dressing.
If you use fresh dill, wash it thoroughly and shake dry. Pluck the small feathery leaves from the stalks and cut them into fine strips.
In a small mixing bowl or jar, whisk together the mayonnaise, mustard and dill. Add pickling liquid from the gherkins until you reach the desired consistency. Season with salt and pepper. Whisk until completely combined.
Peel the cucumber, halve it lengthwise and cut it into thin slices.
Drain the gherkins and cut them into thin slices as well.
Cut the feta cheese into fine cubes.
In a large bowl, combine the cucumber and gherkin slices. Carefully fold in the feta cubes and the shredded mozzarella.
Pour the dressing on top of the salad and toss to combine. Serve immediately, or let sit at room temperature for up to an hour to marinate.
Serve sprinkled with some extra dill.
This salad will keep fresh in an airtight container in the refrigerator for up to 3 days.
Thank you for your interest in this Zucchinista recipe!
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