Spanish Cucumber Salad (Ensalada de Pepino) Recipe

Claudia Totir/Getty Images
Ratings (11)
  • Total: 10 mins
  • Prep: 10 mins
  • Cook: 0 mins
  • Yield: 6 cups (4 to 6 servings)
Nutritional Guidelines (per serving)
26 Calories
0g Fat
6g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 6 cups (4 to 6 servings)
Amount per serving
Calories 26
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 55mg 2%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 5%
Protein 1g
Calcium 17mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Spanish cucumber salad (ensalada de pepino) is a perfect dish for a warm day. It is light, tasty, and refreshing.

If you need to prepare something in a hurry or when unexpected guests arrive, this salad is great since it takes just minutes to prepare!

Ingredients

  • 2 cucumbers
  • 2 tomatoes
  • 1/2 medium red onion
  • 2 to 3 tablespoons vinegar (red-wine)
  • 6 to 7 tablespoons oil (​extra-virgin Spanish)
  • Salt (to taste)

Steps to Make It

  1. Peel cucumbers with vegetable peeler or knife. Slice in rounds about 1/8-inch wide.

  2. Cut tomatoes into eight pieces each.

  3. Thinly slice red onion into rings. Then, cut the rings in half.

  4. Place all ingredients into a serving bowl. Sprinkle approximately 1/2 teaspoon of salt over the top.

  5. Pour 2 to 3 tablespoons vinegar over vegetables and 6 to 7 tablespoons of olive oil.

  6. Toss salad and taste.

  7. Adjust ingredients to your taste.

Note: It is common to sprinkle cool water into the salad or to put ice cubes in the bowl if it is a very hot day. Either way, the cold water mixes with the oil and vinegar, making more dressing to dip bread in!