Go Back
Cucumber salad served with yogurt and red peppers
Mirjana

Grandma’s Authentic Cucumber Salad European Style

5 from 3 votes
This refreshing salad is very popular in Hungary and surrounding areas. It is often served in Hungarian restaurants with a sprinkle of sweet paprika. 
Everyone in my family made it the same way, and it was a favorite summer salad served with Sunday lunch. 
When combined with minimal ingredients, fresh, crispy cucumbers resonate with the gentle heat of garlic, pepper, and fragrant dill. This salad is often served with sour cream or yogurt, but that is optional. It can also be served with a dash of sweet paprika.
I highly recommend using organic English or Persian cucumbers because of their mild flavor, thin skin, and minimal seeds. (f you are using regular cucumbers, they should be peeled.) For best results, I use extra virgin olive oil and fresh dill. This salad is served chilled with seafood, grilled vegetables, and potatoes. It is also an excellent companion to your favorite fish or meat dishes.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Hungarian, Vegetarian
Ingredients Method Notes

Ingredients
  

  • 3 English cucumbers or 4 regular cucumbers
  • 3 cloves of garlic, minced or smashed 
  • 1/2 cup chopped fresh dill
  • 1/2 red pepper of medium heat (Serrano is perfect)
  • 3 tbsp olive oil extra virgin
  • 1 tbsp raw cane sugar
  • Salt and pepper to taste
  • 3 tbsp vinegar or lemon juice
  • 1/2 cup sour cream or plain yogurt, optional

Method
 

  1. Prepare ingredients.
  2. Peel cucumbers and grate or slice them into very thin rounds. Please place them in a strainer for 10 minutes and strain the juice. (You can save the juice in a glass jar and refrigerate it. In the next few days, it can be mixed with salad dressings. I like to strain cucumbers because they will be mixed with other liquids, and the salad should be smooth enough.)
    Cucumber salad ingredients
  3. Return cucumbers to bowl. Mince garlic and chop dill. Cut pepper into thin rings or chop into small pieces.
    Mixing cucumber salad
  4. Add sugar, vinegar, oil, dill, salt, and freshly ground pepper. Toss all of the ingredients. Let stand for 1 hour; serve chilled with or without yogurt. 
    Cucumber salad served in blue bowl.
  5. This salad is often served with sour cream, but that is optional. I serve it plain or with Greek plain yogurt. It can also be served with a dash of sweet paprika.
    Enjoy this delightful cucumber salad as a refreshing side dish or accompaniment to your favorite main courses!

Notes

White pepper is used traditionally so the color blends with the pastel colors of salad. If you don't have it, use finely ground regular pepper, of course.
Instead of sour cream, I like to use Greek yogurt. It is optional, and it can be replaced with vinegar.
For optimum results, fresh and organic ingredients are recommended.