Cucumber and Olive Salad with Zahtar


The Spice Bible

Published by Stewart, Tabori & Chang

This image courtesy of Joseph DeLeo




Total Timeunder 30 minutes

Make Ahead RecipeYes

Recipe Courseantipasto/mezze, cold appetizer

Dietary Considerationegg-free, gluten-free, healthy, lactose-free, low calorie, low carb, low cholesterol, low saturated fat, low-fat, peanut free, soy free, vegan, vegetarian


Taste and Texturecrisp, crunchy, herby, salty, spiced, sweet, tangy

Type of Dishfirst course salad


  • 4 Lebanese (short) cucumbers, coarsely grated
  • ½ red onion, finely chopped
  • 3 teaspoons superfine sugar
  • 1 tablespoon red wine vinegar
  • ¼ cup olive oil
  • ½ teaspoon zahtar
  • ½ cup black olives


  1. Mix the grated cucumber with ½ teaspoon salt and leave to drain well. Add the onion and sugar to the cucumber and toss together.

  2. In a small bowl, beat the red wine vinegar with the olive oil, then add the zahtar and freshly ground black pepper, to taste. Whisk the ingredients together and pour over the cucumber. Cover and chill for 15 minutes. Scatter with olives and serve with flat bread.


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