Krastavichka Salata — Bulgarian Cucumber Salad
A beloved classic Bulgarian salad — crisp, juicy cucumber cubes tossed with fragrant fresh dill, pungent garlic, and a simple tangy dressing of sunflower oil and vinegar. Bright, cooling, and wonderfully aromatic — the perfect side dish or appetizer. Traditionally often served with yogurt or cheese, this plant-based version lets the pure, fresh flavours of cucumber and herbs shine through naturally!
Shared by yuki
Time
10 min
Serves
3
Difficulty
easy
🛒 Ingredients
- #Main Ingredients;
- 2 medium fresh cucumbers.. 2–3 cloves garlic — finely minced or crushed
- 1 bunch fresh dill — roughly chopped.. 2–3 tbsp sunflower oil or extra virgin olive oil
- 1–2 tbsp wine vinegar or apple cider vinegar.. ½ tsp sea salt — adjust to taste
- Pinch of black pepper — optional
- #Optional Extras;
- 1 tsp toasted sesame seeds.. Fresh red chilli slices — for a gentle kick
- Fresh parsley — for extra colour and flavour
👩🍳 Instructions
- 1
Prep the cucumbers: Wash cucumbers thoroughly. You may partially peel them or leave the skin on for extra crunch. Cut into bite-sized cubes or slices as you prefer. Place in a salad bowl.
- 2
Draw out excess moisture: Sprinkle salt over the cucumbers, toss gently, and let rest for 5 minutes. Drain away any released water so the salad stays crisp and not watery.
- 3
Add aromatics: Scatter minced garlic and fresh chopped dill evenly over the cucumbers.
- 4
Dress the salad: Drizzle with oil and vinegar to taste. Add a pinch of black pepper if using. Toss gently until every piece is evenly coated.
- 5
Serve: Garnish with sesame seeds or fresh chilli slices if you like. Enjoy immediately while perfectly crisp and refreshing!