Oil Free Lebanese Cucumber Salata (Lebanese Cucumber Salad)! Not your average cucumber salad, herbaceous mint and parsley take this simple salad to a whole new level of goodness.

Healthy, light, and refreshing, this Oil Free Lebanese Cucumber Salata (Lebanese Cucumber Salad) is easy to make and a burst of sunshine any time of the year. Finely diced cucumbers, tomatoes, and red onion are dressed with a tasty oil free red wine vinaigrette-style dressing that makes for the perfect side salad or stuffed inside pitas/wraps.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

We love this Lebanese Salata. It’s light and refreshing with a little zingy from the red wine vinegar and brimming with lots of herbaceous goodness.

You gotta give this one a try!

Tips for Success:

• Flavor: This is a Whole Food Plant Based nod to the traditional Lebanese Salata which traditionally features finely diced cucumbers, tomatoes, and onions in red wine vinegar and extra virgin olive oil vinaigrette. The salata is traditionally used as a “relish” as well. It is light and refreshing and can be eaten as a salad or a relish. The flavor is mild yet tangy from the vinegar with bursts of mint and parsley and of course, oil free.  It is also a “juicy” salad/relish used with many dishes. You will often see it used as a relish in sandwiches/pitas or scooped up with flatbreads.
• Persian Cucumbers: The traditional salata uses Lebanese cucumbers also known as Persian cucumbers. They are small and have very little seeds. The skins are thin, so you do not need to peel them.
• Tahini: If the salata has too much zing because it has no oil, feel free to add some additional tahini to mellow it out.
• Miso: Miso is used to help balance out the flavors since oil is traditionally used to balance out the red wine vinegar. We do not have an substitutions to offer. You can leave it out with the understanding that you may need to supplement with another ingredient to balance the acidity.
• Tomatoes: The tomatoes are typically seeded.  We recommend seeding the tomatoes or removing the extra juice to avoid watering down the salata.
• Mint: My husband’s family traditionally uses dried mint as seen in the recipe. Fresh mint can be used instead. We recommend increasing the amount of fresh mint to 1 to 2 tablespoons – finely chopped.
• Parsley: Fresh parsley is traditionally used in this salata. If using dried parsley, cut back to 1-2 teaspoons.

Leftovers and Freezing:

Leftovers will generally keep 3 days in the refrigerator.  Store in a covered container.

This salata cannot be frozen.

Kitchen Products:

• Whisk (or fork)

We certainly hope you give this refreshing salad a try! If you try it, please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Oil Free Lebanese Cucumber Salata (Lebanese Cucumber Salad)

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 20 Minutes
• Total Time: 20 Minutes (+Rest Time)
• Yield: 3.5 Cups 1x
• Category: Salad
• Cuisine: Lebanese
• Diet: Vegan

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Description

Healthy, light, and refreshing, this Oil Free Lebanese Cucumber Salata (Lebanese Cucumber Salad) is easy to make and a burst of sunshine any time of the year.

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Ingredients

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Base Ingredients:

• 2 cups small-diced Persian cucumbers *
• 1 cup small-diced tomatoes *
• ½ cup small-diced red onions (or white or green onions)

Dressing Ingredients:

• 2 teaspoon tahini
• ¼ cup red wine vinegar
• 1 Tablespoon white miso *
• 1 teaspoon pure maple syrup
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• 1 teaspoon dried mint (or fresh) * (+/-)
• 2 Tablespoons chopped fresh parsley (or dried) * (+/-)
• pinch to ½ teaspoon sea salt (+/-) *

Serving Ideas:

• Inside a pita or wrap
• Side salad (Lebanese version of the American side salad)

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Instructions

1. Place all the Base Ingredients into a medium-sized bowl, mix well. Set aside.
2. Place all the Dressing Ingredients into a bowl, whisk well to incorporate all the ingredients.
3. Pour the dressing over the salad ingredients, mix well. Allow to sit for several minutes for the flavors to marry. Serve and enjoy!

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used. 

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings:  Makes 3 ½ cups

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