Cucumber and string cheese salad: making long strands easy to eat
Armenian-style string cheese can be separated into strands, but very long strands are awkward in a salad bowl.
Pull the cheese into useful pieces
Armenian-style string cheese can be separated into strands, but very long strands are awkward in a salad bowl. Pull or cut them into lengths that can be lifted with a fork alongside cucumber. Taste the cheese first, particularly if it has been stored in brine. Its saltiness will influence the dressing more than a generic salad formula suggests.
Match the cucumber shape
Spiralized cucumber makes a playful presentation, while ribbons or thin batons can provide a similar long shape without a spiralizer. Avoid making pieces so fine that they collapse under the dressing. Pat them dry after cutting and remove excess watery seed material if necessary. Use a broad bowl to toss the strands without crushing them into a knot.
Dress lightly and lift
Mix the dressing separately and add it gradually while lifting the salad with utensils. Pouring everything into the center can leave one clump over-seasoned and another bare. If using basil, prepare it close to serving and keep its flavor distinct. A little black pepper may be enough once the cheese and dressing have been combined.
Related reading: Cucumber salad: crisp pieces and a dressing that stays bright.
Serve before water collects
This salad is best assembled near the meal rather than left fully dressed for hours. Keep cheese and cucumber separate if preparing ahead, then combine and taste at the last moment. Bread can accompany it, but avoid using the wet salad as a filling until drained. The linked recipe demonstrates the spiralized version and its basil dressing in full.
COOK IT AT HOME
Cucumber and String Cheese Herb Salad
String cheese adds a pleasantly chewy contrast to crisp cucumber, but very long strands can make a salad awkward to eat. Cutting or pulling it into short lengths solves that problem. This version uses a simple lemon dressing, tomatoes, and parsley. Some Middle Eastern string cheeses are packed in brine and are much saltier than mild mozzarella, so taste a strand before deciding whether to rinse it.
- Makes
- 4 side servings
- Prep
- 20 minutes
- Cook
- 0 minutes
- Additional time
- Optional cheese soak: 10 minutes
A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.
Ingredients
- 6 ounces/170 g string cheese
- 1 large English cucumber, diced
- 2 medium tomatoes, seeded and diced
- 2 tablespoons finely sliced red onion
- 3 tablespoons chopped parsley
- 1 tablespoon chopped mint
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon ground black pepper
Step-by-step method
- Taste the cheese. If very salty, separate into strands and soak in cold water in the refrigerator for 10 minutes, then drain and pat dry. If mild, simply separate it without soaking.
- Cut the strands into 1- to 2-inch lengths. Pat the diced cucumber and seeded tomato dry so they do not dilute the dressing.
- Whisk olive oil, lemon juice, and pepper in a large bowl. Add cucumber, tomato, onion, parsley, and mint, and toss gently.
- Fold in the short cheese strands with two spoons, lifting rather than stirring vigorously. This keeps the cheese distributed without tangling it into one ball.
- Serve immediately in a shallow bowl. Taste a complete bite before considering extra salt; many string cheeses season the whole salad sufficiently.
Helpful tips & substitutions
- For a different texture, replace the string cheese with the same weight of cubed fresh mozzarella, thoroughly drained.
- Dress only the amount you plan to serve. Cucumber releases water as it rests, so keeping components separate improves a make-ahead lunch.
Storage & make-ahead
Refrigerate at 40°F or below within 2 hours. Eat assembled salad within 24 hours for best texture. Store unused cheese according to its packaging, using a clean utensil each time.
How to serve it
Pair with warm pita, roasted chicken, or a bowl of bulgur pilaf. Its mild lemon dressing also suits grilled fish.
Ingredients to explore at the market
Shop selected ingredients for this article and recipe. Check the form, quantity and package label against the recipe above; availability varies by store.
- string cheese — Gharibian Farm Armenian String Cheese
- fresh cucumber — Lebanese Cucumber
- olive oil — Al Dayaa Extra Virgin Olive Oil 750ml
- ground black pepper — Abido Spices Black Pepper 100g
Recipe & further reading
Explore this independent food blog for another approach and its full recipe or guide: Cucumber and Armenian String Cheese Salad — Sarelle Plays