Tongue and Cucumber Salad
A refined treat with an amazing taste - pure delight! Tongue and cucumber salad works for festive gatherings and everyday snacks. Use beef or pork tongue - both are equally delicious.
Updated : 27 January, 2026
Easy
About 30 min.
Ingredients
400 grams
Beef tongue
2
Cucumber
3
Chicken eggs
20 grams
Dill
30 grams
Green onion
3 tablespoon
Mayonnaise
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make a simple salad with beef tongue, fresh cucumber, and egg? Prepare the ingredients. I used beef tongue, but you can replace it with pork tongue. If the tongue is frozen, thaw it first on the bottom shelf of the refrigerator.
Step 2
Boil the tongue. You can boil it without spices, but I like cooking it with: 1 whole peeled onion, 2 bay leaves, 5 allspice berries, 2 clove buds, and 1 tbsp salt for about 2 hours until tender. Exact time depends on the size of the tongue and how strongly it simmers. Pork tongue cooks faster - about 1.5 hours.
Step 3
Hold the cooked tongue under cold running water for a few seconds, then peel off the skin. Cool the tongue completely and cut into thin strips. Make salads only with fully cooled ingredients - salads made with warm ingredients can spoil quickly.
Step 4
Wash and pat dry the cucumbers. Cut into thin strips. If the peel isn’t tough, damaged, or bitter, you don’t have to remove it.
Step 5
Boil the eggs hard, cool, and peel. Cut into thin strips.
Step 6
Wash and pat dry the onion and dill, then chop with a knife. You can swap in other herbs, like parsley or cilantro.
Step 7
In a bowl, combine the tongue, cucumbers, eggs, and herbs. Dress with mayonnaise, add salt and pepper to taste, and mix.
Step 8
Mound the tongue and cucumber salad onto a plate and serve immediately. Enjoy your meal!
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