Cucumber Salad

Simple and refreshing, cucumber salad is the epitome of summer. Different herbs can make it seem like a completely different salad, so don’t be scared to experiment.

Yield 4 servings
Time 10 minutes
  • knife
  • peeler (optional)
  • medium bowl
  • wooden spoon
  • 2 medium cucumbers, peeled*
  • 2-4 t olive oil
  • salt
  • white pepper
  • ½ t lemon juice or vinegar
  • 1-2 t fresh dill, rosemary, or parsley, minced
Directions Slice or grate the cucumbers. (If you don’t want to eat the seeds, cut the cucumbers in half lengthwise, scoop out the seeds, and slice.)

Combine with salt, pepper, and just enough oil to lightly coat the cucumbers. Add vinegar and herb, taste, adjust seasonings, and serve.

Notes *Peeling the cucumbers is optional, but highly recommended if they are waxed.

Vegetarian Cooking for EveryoneAdapted from Vegetarian Cooking for Everyone (read my review).

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