Make Ahead

Moroccan Cucumber Salad

June  7, 2010
1 Ratings
  • Serves 4-6
Author Notes

A great Moroccan feast starts with an array of lovely salads. This unusual cucmber dish is cool, refreshing and a real surprise. After I tasted a version of this at a resturant in Marrakesh, I was skeptical when the waiter told me it was made with confectioner's sugar and vinegar. I had to experiment to recreate it when I got home, and I have enjoyed the results. —TheRunawaySpoon

What You'll Need
  • 1 seedless (English) cucumber
  • 1 tablespoon fresh thyme leaves
  • 1 1/2 tablespoons confectioner's sugar
  • 1 1/2 tablespoons white wine vinegar
  • sea salt
  1. Wash the cucumber and slice very thinly. I like to do this on a mandoline. Place the cucumbers in a strainer and leave to drain for 15 minutes. (Save any liquid that drains off, it's great in a gin and tonic.)
  2. While the cucumbers are draining, finely chop the thyme leaves.
  3. Whisk the confectioner's sugar and vinegar together in a small bowl. Whisk in the chopped thyme leaves.
  4. Place the cucumbers in a bowl and sprinkle with sea salt. Pour over the dressing and stir gently to coat.
  5. Refrigerate until ready to serve, up to 3 hours.

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I think I am like most people. Somewhere in the middle between food snob and food schlub. Just being in the kitchen makes me happy.

1 Review

Tamara H. February 2, 2017
Interestingly, my German mother makes an almost identical salad, except she adds parsley.