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Persian Cucumber Salad

Persian cucumbers require no peeling and are tender and colorful. Here is a low calorie way to serve them.

Makes about 2 cups of salad.


  • 1 lb Persian cucumbers, sliced
  • 1/2 medium onion, thinly sliced
  • 12 Kalamata olives, halved and pitted
  • 1 Tbsp olive oil
  • 1 1/2 Tbsp lime juice (or use lemon)
  • 1/2 tsp crushed dry oregano
  • 3/4 tsp fine salt
  • 1/4 tsp cracked black pepper


  1. In a medium large bowl, place the cucumbers, onions and olives. Add olive oil and toss well to coat.
  2. Add lime juice, oregano, salt and pepper. Toss again.
  3. Place in a covered serving dish. Refrigerate at least 2 hours before serving.

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