This Algerian cucumber salad (Salatat Khiyar) is light and fresh, and chock full of healthy veggies that, surprisingly, go very well together! The fresh olive oil and vinegar drizzled over the top forms a healthy dressing that goes so well with the crunchy pistachios. If you want a quick and easy summer salad to bring to a barbeque, this guy is your way to go.
Okay, okay, I realize that I kind of missed to boat on the whole “summer foods” thing. I was walking around outside today and realized that the air felt…. Almost like… fall. DUN DUN DUN. So please, forgive me for not posting this recipe until it’s almost too late to enjoy it. But in these last few days of summer, make the most of the warm weather. Head to the store (or your garden if you’re REALLY cool) and grab the ingredients to throw together this 5 minute Algerian Cucumber Salad (Salatat Khiyar) salad.
If you’re feeling adventurous, I’d maybe even toss some green apple in there. That would, admittedly, make the recipe less Algerian. But it would make the recipe even more delicious, so you can decide which is more important to you. This weekend, authenticity was more important to me, so I chose to forgo the green apple. I did, however, add pistachios, which weren’t in any of the ingredients for this recipe that I had seen. I had a hunch, though, and I sure am glad I acted on it. It’s pretty safe to say that pistachios make everything better.
With pistachios or without. With green apple or without. The beauty of salads is that you get to decide! If you try something else, let me know that, too. As per usual, I’m curious to hear what you think!
Algerian Cucumber Salad (Salatat
A light and quick cucumber salad.
- 2 cucumbers peeled and thinly sliced
- 1 green pepper thinly sliced
- 1/2 cup green olive flesh chopped
- 1/2 cup pistachios
- 1/4 cup parsley chopped
- 8 mint leaves (optional) chopped
- olive oil
- apple cider vinegar
- kosher salt to taste
- freshly cracked black pepper to taste
- 1 tsp paprika
Peel the cucumbers. Cut the cucumbers and green peppers into thin strips.
Combine cucumbers and pepper in a bowl with green olives, parsley, mint, and pistachios.
Toss with olive oil and vinegar (almost equal parts, but a little more olive oil than vinegar), and sprinkle with paprika, salt and pepper to taste. Mix to combine and enjoy!
Adding thinly sliced green apples could also be a refreshing and delicious addition to this salad!
Recipe Copyright Alexandria Drzazgowski, The Foreign Fork. For personal or educational use only