Moroccan cucumber salad with orange and oregano

The weather is getting better and sun is back. Many of us are already thinking about light meals, salads and grills. So why don't you add this old Moroccan salad to your repertoire?

Packing my cucumber and orange salad for a picnic

Initially, we make this cucumber and orange salad with what's called Armenian cucumber but in Morocco, we refer to them as feqqous/Feggous. However, you can replace it with a common cucumber.

Common cucumber on top, Feqqous at the bottom Armenian cucumber or feqqous is just as good on its own, no seasoning needed. But then when you make this Moroccan salad I'll be posting today, you'll love it even more. We even serve a version of it as juice, more on a liquid and sweet version.

The inside of an Armenian cucumber

Every ingredient in this recipe is there for a reason and they should all come together in the end: vinegar/salt/sugar should not overpower each other. Orange juice, depending on its sweetness or sourness defines how much sugar is to be added.


Ingredients
Serves 4
Prep: 7 min

• 500 g of cucumber, half peeled. Discard seeds if they're too big
• 1/4 tsp of salt
• 1 tbsp of sugar
• 1 1/2 tbsp of plain vinegar
• 1 tsp of dried wild oregano (or thyme)
• 1/3 cup of freshly squeezed orange juice

My little one having a go on his own..

Preparation

Grate the cucumber either finely or roughly.

Mix all ingredients and set aside to cool before serving.

Serve in small bowls or deep plates.

The salad keeps well in a cold place for up to 24 hours.