Swiss Cucumber Salad

Discover more delicious Swiss dishes on my small group food & wine tour of Switzerland!
Swiss Cucumber Salad

This easy Swiss cucumber salad is a refreshing side dish for almost any main course. The yoghurt dressing adds a touch of acid which cuts through the richness of creamy or fried dishes. A good natural pot-set yoghurt, like the buffalo milk one from Vannella Cheese, makes all the difference to this simple dish. If you prefer, replace the yoghurt with a couple of teaspoons of agrodolce white wine vinegar for a delicious quick pickle (see video below). This cucumber salad is so tasty that I have been known to eat it for lunch with just some toasted sourdough, in which case a glass of Australian sauvignon blanc is a great accompaniment. I especially enjoy the one from Zema Estate in Coonawarra, it’s quite full-bodied with lots of tropical fruit and a good zesty citrus finish to balance the yoghurt dressing.

Serves 2–4 as a side dish

Ingredients
  • 2 Lebanese cucumbers
  • 2 teaspoons salt flakes
  • 2 tablespoons thick natural yoghurt (40ml)
  • Freshly ground white pepper, to taste
Method
  1. Peel alternate strips of skin off the cucumber to give a striped effect.
  2. Slice it finely using a Japanese mandolin.
  3. Place in a colander and toss with the salt; set aside for about 10 minutes.
  4. Squeeze quite firmly to remove excess moisture without crushing the cucumber.
  5. Toss with yoghurt, cover and refrigerate until needed.
  6. Serve your Swiss cucumber salad with a sprinkling of white pepper.
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Quick Cucumber Pickle

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