There are some recipes that instantly bring back childhood memories, and Austrian Gurkensalat is definitely one of them. This simple cucumber salad -was always part of summer dinners growing up – usually served alongside Schnitzel, grilled meats, or anything eaten outside on warm evenings – or just by itself.

This salad was also one of my biggest pregnancy cravings both times. Finding the right version in the UK was surprisingly difficult, especially because many cucumber salads use much harsher vinegar dressings than the mild Austrian version I grew up with. I cried about those a few times to my mother, who could not help me as she was still working. Austrian Gurkensalat is usually lighter, fresher, and perfectly balanced with water, vinegar, and oil.

The beauty of this salad is its simplicity. Just a handful of ingredients, but incredibly refreshing and comforting at the same time. You can either follow my family’s approach to shred the cucumbers or slice them.

Method

1. Wash the cucumbers and grate them finely using a coarse grater.
   Alternativly you can use a Mandoline if you prefer fine slices

2. Place the grated cucumber into a bowl and season with salt and pepper. Leave the released liquid in the bowl, as this forms part of the dressing.

3. Mix white wine vinegar, a little water, and olive oil together. Pour the dressing over the cucumbers and mix well.

Serve chilled alongside Wiener Schnitzel, Backhendl, grilled meats, or simple roast potatoes. On hot summer days, this is exactly the kind of refreshing Austrian comfort food I crave most.