In hot summer days, there’s nothing better than a refreshing cucumber salad to cool you down from the inside. This simple salad is inspired to a typical Israeli salad with fresh cucumber, tomatoes, scallion, Greek feta cheese, and a ton of fresh herbs (a mix of parsley, oregano, basil, and mint). We added cooked chickpeas and red radishes, maintaining a simple vinaigrette made of extra-virgin olive oil and lemon juice.
To peel or not to peel?
The world is apparently divided into people who peel and those who don’t peel cucumbers. I belong to the peelers.
Why peel cucumbers?
- Texture: The skin can be tough or bitter, especially in larger, waxed, or conventionally grown cucumbers. Peeling creates a smoother, more uniform texture in salads.
- Pesticides: If the cucumber isn’t organic, the skin may contain pesticide residues. Peeling reduces this risk.
- Wax coating: Some store-bought cucumbers are coated with wax to preserve freshness. Peeling removes this layer, which some people prefer to avoid.
Why keep the skin on?
- Nutrients: The skin contains a significant amount of fiber, vitamins (like vitamin K), and antioxidants. Peeling removes these benefits.
- Texture: The skin adds a nice crunch and color to salads.
- Convenience: Not peeling saves time and reduces food waste.
What’s your preference? Do you usually peel for taste, texture, or another reason?
Whatever your preference, let’s get this salad on the table!
