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Orange and cucumber salad with thinly sliced radishes, English cucumber, fresh orange, and mint in a white bowl.

Marcella Hazan's Orange and Cucumber Salad

A fresh summer salad of thinly sliced cucumber, radishes, oranges, and mint tossed with lemon juice and salt.
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Prep Time 20 minutes
Cook Time 0 minutes
Course Salad
Cuisine Italian
Servings 6 servings

Ingredients
  

  • 1 cucumber
  • 3 oranges
  • 6 red radishes, small
  • ¼ tsp lemon zest (optional)
  • fresh mint leaves
  • extra virgin olive oil
  • juice from ½ a lemon
  • salt

Instructions
 

  • Slice the cucumber thinly and place inside the serving bowl.
    • If the cucumber is waxed or has a thick skin, peel first.
  • Peel the oranges, removing the pith. Cut into thin rounds, pick out any seeds, and layer on top of the cucumber.
  • Without peeling them, slice the radishes thinly and place in the serving bowl on top of the oranges.
  • Tear several mint leaves and add them to the serving bowl.
  • In a small bowl, add equal parts lemon juice and olive oil. Add the optional zest and mix well with a fork or whisk. Salt to taste.
  • Pour the lemon dressing over the vegetables and toss thoroughly. Garnish with additional mint leaves and serve.
Keyword Marcella Hazan, Vegetable, Vegetarian