Seasons Summer

Andalusian Cucumber & Mint Salad

Andalusian Cucumber & Mint Salad
Serves 4


2 English cucumbers 

1/4 cup Pedro Ximenez Sherry Vinegar

2 Tbs. Family Reserve extra virgin olive oil

1/4 teaspoon freshly ground black pepper 

1/4 cup chopped fresh mint 

1tsp. Murray River Salt


Cut the cucumbers in half lengthwise. Use a teaspoon to scrape out the seeds, then cut them into thick slices. 

In a medium bowl, toss the cucumbers, vinegar, olive oil, salt, pepper, and mint before serving; taste and adjust seasoning, if necessary. Serve cold. 

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