Broken Cucumber Salad with Red Onion and Sumac

Over the past two weeks, I’ve made this broken cucumber salad four times, and I must say, it’s quickly become one of my favorites. The recipe was inspired by a version I saw a few years ago from Yotam Ottolenghi, with a few of my own tweaks. He serves his salad over yogurt and includes fried dried mint in olive oil, but I prefer to keep it fresh and light without the yogurt, and I skip the dried mint. While dried mint is a fantastic seasoning on its own, it’s not always the most accessible.

Why is Broken Cucumber Salad so Special?

The process of breaking the cucumbers and salting them isn’t just to enhance the flavor and texture; it’s to ensure the best possible result. By breaking the cucumbers, we increase their surface area, creating the ideal environment for seasoning. Salting them helps intensify the flavors, giving the salad a fresh and crisp taste.

Salad Ingredients

The seasoning of this broken cucumber salad takes it to the next level. The red onion, soaked in vinegar and sumac, adds a delicate tang and a beautiful purple color. Paired with fresh herbs like mint, cilantro, parsley, and dill, every bite is a burst of freshness and zest. The result is a crunchy, refreshing, and incredibly delicious salad—perfect for any meal.

I soak the onion with sumac and vinegar for a few hours to intensify its color and create a lovely contrast with the salad’s vibrant hues, blending beautifully with the purple of the radishes.

How to Make Broken Cucumber Salad

Breaking the Cucumbers: The key here is using crispy, fresh cucumbers. If you can get field cucumbers, do it! I cut them roughly into uneven pieces, place them on a clean kitchen towel, and use a rolling pin to gently break them. I then salt them with a teaspoon of salt.

Preparing the Onion: I like to prepare the onion a few hours in advance, but at least 30 minutes before assembling the salad. Slice the onion thinly and soak it in 3 tablespoons of vinegar, ½ teaspoon of salt, and a tablespoon of sumac.

Radishes: If you have a mandolin, use it to slice the radishes thinly. If not, a sharp knife will work just fine.

Fresh Herbs: The more, the better! And the more varieties, the better. Separate the leaves from the stems. I use parsley, cilantro, dill, and mint—yes, dill works wonders in this salad! You can also add a bunch of small spinach leaves, watercress, or arugula if you like.

Assembling the Salad: After 20 minutes, drain any excess liquid from the cucumbers. Combine the cucumbers with the pickled onion, radishes, fresh herbs, and rocket (arugula). Drizzle with olive oil and lemon juice and toss well. Taste and adjust the seasoning as needed. The salad is now ready to serve!

Refreshing and Unforgettable Flavor

What I love most about this broken cucumber salad is its freshness. Each bite delivers the crisp, juicy cucumber, the subtle tang of the pickled onion, and the aromatic herbs. It’s the perfect addition to a light dinner or a refreshing side for a larger meal.

In Summary

If you’re looking for a salad that’s a little different, incredibly refreshing, and exceptionally tasty, this broken cucumber salad is exactly what you need. Give it a try and see how it becomes one of your favorites too. Share the recipe with your friends and enjoy the wonderful flavors together. I guarantee this salad will be the star of your meal!

Broken Cucumber Salad

This broken cucumber salad combines fresh cucumbers, pickled red onion with sumac, and a mix of herbs like mint, cilantro, parsley, and dill. The cucumbers are broken to enhance flavor and texture, then salted and soaked in vinegar for extra zest. Topped with radishes and rocket, this salad is refreshing, crunchy, and perfect as a side dish or light meal. It’s an easy, vibrant, and flavorful salad ideal for warm days or any gathering.

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Prep Time 18 minutes mins

Servings: 6

Course: Salad

Cuisine: Mediterranean

Calories: 152

Ingredients Method Nutrition

Ingredients

  

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• 8 cucumbers Fresh and crispy
• 1 large Red Onion
• 2 cups fresh herbs parsley, cilantro, dill, mint, separated from stems
• 1 bunch rocket arugula
• 10 radishes thinly sliced
• ¼ cup olive oil
• ¼ cup lemon juice
• 3 tablespoons apple cider vinegar or regular vinegar
• 1 tablespoon sumac
• 1 ½ teaspoons salt

Method

 

1. Peel and slice the onion thinly. Place in a bowl with ½ teaspoon salt, sumac, and vinegar. Mix well and let sit for at least 30 minutes (or overnight in the fridge).
2. Slice cucumbers into large, uneven pieces. Place on a cutting board, cover with a clean towel, and gently break them using a rolling pin. Salt with a teaspoon of salt and let rest for 20 minutes.
3. Drain the cucumbers of excess liquid.
4. Slice the radishes thinly, preferably with a mandolin or sharp knife.
5. Separate the leaves of the fresh herbs and add them to the salad along with the rocket.
6. Mix cucumbers, radishes, pickled onions with their juices, and herbs together.
7. Drizzle with olive oil and lemon juice. Toss well and adjust seasoning to taste.
8. Serve and enjoy!

Nutrition

Calories: 152kcalCarbohydrates: 13gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 610mgPotassium: 783mgFiber: 4gSugar: 7gVitamin A: 2421IUVitamin C: 49mgCalcium: 121mgIron: 3mg

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