Origin Kakadi Koshimbir

Koshimbir is a traditional Maharashtrian salad, usually made with fresh vegetables and a simple tempering of mustard seeds and green chili. Kakadi means cucumber in Marathi, making this a popular, everyday salad in Indian households.

Why You’ll Love This Recipe

It’s super quick to prepare, naturally hydrating, and loaded with flavors that balance spicy, tangy, and fresh notes. Great for hot days or whenever you want something light and healthy.

Also Read : Good Old-Fashioned Pancakes

Kakadi Koshimbir

Recipe by RecipeWikki

Servings

4

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

120

kcal

Ingredients

• 2 medium cucumbers, peeled and finely chopped or grated

• 1 small green chili, finely chopped (optional)

• 2 tbsp fresh coriander leaves, chopped

• 1 tsp mustard seeds

• 1 tsp oil (preferably peanut or vegetable oil)

• 1 tbsp freshly grated coconut (optional)

• Juice of 1 lemon

• Salt to taste

• A pinch of sugar (optional)

• A pinch of asafoetida (hing) (optional)

Directions

• In a bowl, combine the chopped cucumber, green chili, coriander, salt, lemon juice, and sugar if using. Mix well.
• Heat oil in a small pan on medium heat. Add mustard seeds and let them crackle.
• Add a pinch of asafoetida (hing) to the oil, then pour this tempering over the cucumber mixture.
• Toss everything together gently.
• Sprinkle freshly grated coconut on top if you like for added texture and flavor.
• Serve immediately as a refreshing side with your meal.

Notes

• You can leave the cucumber peel on for extra fiber if you prefer.
• Add a few roasted peanuts or sesame seeds for a crunchy twist.
• This salad tastes best fresh but can be refrigerated for a few hours.

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Origin Greek Couscous Salad

Couscous comes from North Africa but found its way into Mediterranean cuisine centuries ago. This hybrid salad blends classic Greek-style ingredients (tomato, cucumber, olive, feta) with quick-cooking couscous, making it a modern staple that’s both comforting and refreshing.

Why You’ll Love This Recipe

• Fast & Easy: Ready in under 30 minutes.
• Versatile: Serve it warm, room temperature, or chilled.
• Make-Ahead Friendly: Flavors deepen in the fridge—ideal for meal prep.

Also Read : Roasted Butternut Squash Salad

Greek Couscous Salad

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

250

kcal

Ingredients

• 1 cup couscous

• 1 cup boiling water or vegetable broth

• 1 cup cherry tomatoes, halved

• 1 medium cucumber, diced

• ½ cup kalamata olives, pitted and halved

• ½ cup crumbled feta cheese

• ¼ cup finely chopped red onion

• ¼ cup chopped fresh parsley

• Optional: 2 tbsp chopped fresh mint

• 3 tbsp extra-virgin olive oil

• 2 tbsp fresh lemon juice

• 1 small garlic clove, minced

• ½ tsp dried oregano

• Salt and freshly ground black pepper, to taste

Directions

• Cook the couscous: Place couscous in a bowl, pour over the boiling water or broth, cover, and let sit 5 minutes. Fluff with a fork.
• Prep the veggies: While couscous rests, halve tomatoes, dice cucumber, slice olives, chop onion, and herbs.
• Make the dressing: In a small jar or bowl, whisk olive oil, lemon juice, garlic, oregano, salt, and pepper until emulsified.
• Combine: In a large bowl, mix couscous with tomatoes, cucumber, olives, feta, onion, parsley, and mint (if using).
• Dress & chill: Pour dressing over salad, toss gently, and taste—adjust seasoning as desired. Chill for 15–20 minutes before serving, or enjoy right away.

Notes

• Broth swap: Use chicken or vegetable broth instead of water for extra flavor.
• Grain option: Pearl (Israeli) couscous works great for a chewier texture.
• Protein boost: Stir in chickpeas, grilled chicken, or shrimp to make it a meal.
• Herb twist: Try fresh dill or basil in place of mint for a different aromatics profile.

The post Greek Couscous Salad appeared first on RecipeWikki.

Origin Dad’s Creamy Cucumber Salad

This type of creamy cucumber salad is a staple in American home cooking, especially popular in the Midwest and Southern states. It’s often passed down through generations as a family favorite side.

What I Love About This Recipe

The cool crunch of cucumbers paired with a rich, slightly tangy dressing makes it incredibly refreshing. It’s quick to prepare and always a hit at the dinner table.

Alos Read : Dyed Greek Red Easter Eggs

Dad’s Creamy Cucumber Salad

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

110

kcal

Ingredients

• 3 medium cucumbers, thinly sliced

• 1 cup sour cream or Greek yogurt

• 2 tablespoons white vinegar or apple cider vinegar

• 1 tablespoon sugar

• 1 teaspoon salt

• ¼ teaspoon black pepper

• 2 tablespoons fresh dill, chopped (optional)

• 1 small red onion, thinly sliced (optional)

Directions

• In a large bowl, whisk together sour cream (or Greek yogurt), vinegar, sugar, salt, and pepper until smooth.
• Add sliced cucumbers (and red onion, if using) to the bowl and toss gently to coat all pieces evenly with the dressing.
• Sprinkle chopped fresh dill on top and stir gently.
• Cover and refrigerate for at least 30 minutes before serving to let flavors meld.

Notes

• For extra crispness, sprinkle cucumbers with salt and drain excess liquid before mixing with dressing.
• Use Greek yogurt for a lighter, tangier version.
• This salad tastes best when made a few hours ahead, allowing the flavors to develop.

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