Summer cucumber salad



recipe and photographs by Veronica Yudkevich


This is an easy summer salad, best served for a light lunch, preferably with rye bread. It’s unpretentious, made from usually available ingredients and is just tasty.

Inspired by Russian and Greek cuisines, it gets a nice twist from white miso and fennel fronds.

Note that the sauce should be added just before serving.


Quick and easy cucumber salad


4-5 medium-large cucumbers

2 hard-boiled eggs

a small bunch of chives or 2 spring onions

a small bunch of fennel fronds or dill

3-4 Tbsp sour cream

1 Tbsp white miso (optional)

Salt, pepper


Cube the cucumbers and eggs, chop the greens and transfer to a bowl.

Mix sour cream, miso, salt and pepper and gently combine with the veggies and eggs in the bowl.

Serve with rye bread or similar.