📝 About This Recipe
This vibrant salad is a refreshing tribute to the classic Eastern European 'Mizeria,' reimagined as a bright, low-sodium masterpiece that celebrates the crunch of late-summer harvests. By utilizing the natural acidity of high-quality vinegars and the aromatic punch of fresh herbs, we create a complex flavor profile that doesn't rely on salt for impact. Each bite offers a cooling contrast of crisp English cucumbers and the sharp, colorful bite of quick-marinated red onions, making it the ultimate palate cleanser for any meal.
🥗 Ingredients
The Produce
- 2 large English Cucumbers (thinly sliced into rounds, skin on for texture)
- 1/2 medium Red Onion (peeled and shaved into paper-thin half-moons)
- 1/2 cup Fresh Dill (feathery fronds only, finely chopped)
- 2 tablespoons Fresh Chives (minced)
The Zesty Dressing
- 1/3 cup Apple Cider Vinegar (unfiltered for better depth)
- 2 tablespoons White Wine Vinegar (adds a sharp, clean finish)
- 2 tablespoons Extra Virgin Olive Oil (high quality, fruity profile)
- 1 tablespoon Honey or Agave Nectar (to balance the acidity)
- 1/2 teaspoon Garlic Powder (for savory depth without grit)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Mustard Powder (provides a subtle back-end warmth)
- 1/4 teaspoon Celery Seed (adds a 'salty' earthy flavor without the sodium)
Optional Garnish
- 1 teaspoon Lemon Zest (brightens the final presentation)
- 1 pinch Red Pepper Flakes (for a hint of heat)
👨🍳 Instructions
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1
Begin by thoroughly washing your English cucumbers; since we are keeping the skin on for nutrients and color, ensure they are scrubbed clean.
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2
Using a mandoline slicer or a very sharp chef's knife, slice the cucumbers into uniform rounds about 1/8-inch thick and place them in a large glass mixing bowl.
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3
Slice the red onion as thinly as possible. To mellow their bite, place the onion slices in a small bowl of ice water for 5 minutes, then drain and pat dry before adding to the cucumbers.
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4
In a medium-sized glass jar or whisking bowl, combine the apple cider vinegar, white wine vinegar, and honey.
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5
Whisk the vinegar mixture vigorously until the honey is completely dissolved.
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6
Slowly drizzle in the extra virgin olive oil while whisking constantly to create a light emulsion.
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7
Incorporate the garlic powder, mustard powder, celery seed, and freshly cracked black pepper into the dressing, stirring until well combined.
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8
Pour the prepared dressing over the cucumber and onion mixture.
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9
Add the finely chopped fresh dill and minced chives to the bowl.
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10
Using two large spoons or clean hands, gently toss the salad until every slice of cucumber is thoroughly coated in the dressing and herbs.
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11
Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. This 'marinating' time allows the flavors to meld and the onions to soften slightly.
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12
Just before serving, give the salad one final toss to redistribute the juices that may have settled at the bottom.
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13
Transfer to a chilled serving platter and garnish with fresh lemon zest and a pinch of red pepper flakes if desired.
💡 Chef's Tips
Use English or Persian cucumbers as they have thinner skins and fewer seeds, preventing the salad from becoming too watery. If you have time, chill your serving bowl in the freezer for 10 minutes before plating to keep the salad extra crisp. For maximum flavor without salt, don't skimp on the fresh dill; the dried version simply won't provide the same aromatic punch. If the salad tastes too tart, add an extra teaspoon of honey rather than reaching for salt to balance the acidity. Store leftovers in an airtight container for up to 2 days, though it is best enjoyed within the first 4 hours.
🍽️ Serving Suggestions
Serve alongside grilled lemon-herb chicken for a light, protein-packed summer dinner. Pair with a chilled glass of Sauvignon Blanc or a sparkling mineral water with a lime twist. Use it as a crunchy topping for a low-sodium turkey burger or a chickpea salad sandwich. Excellent as a side dish for spicy grilled shrimp or blackened fish to cool the palate. Serve as part of a vegetarian mezze platter with hummus, pita, and roasted red peppers.