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Summer Cucumber Salad

Refreshing summer cucumber salad recipe with vibrant tomatoes and fresh herbs.
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This vibrant, no-cook salad is a refreshing reset for hot days. It combines crisp cucumbers, sweet tomatoes, and fresh herbs in a bright, tangy dressing. Perfect as a quick side, potluck dish, or light meal.

Ingredients

Scale
  • 2 large English cucumbers, thinly sliced
  • 1 pint cherry or grape tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • 1/4 cup fresh dill, roughly chopped
  • 1/4 cup fresh parsley, roughly chopped
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey or maple syrup
  • 1 large garlic clove, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper

Instructions

  1. Prep the vegetables. Slice the cucumbers into thin rounds. Halve the tomatoes. Thinly slice the red onion. Place all in a large mixing bowl.
  2. Make the dressing. In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, honey, minced garlic, salt, and pepper until fully emulsified.
  3. Combine and toss. Pour the dressing over the vegetables. Add the chopped dill and parsley. Gently toss until everything is evenly coated.
  4. Rest and serve. For best flavor, cover and refrigerate for at least 30 minutes before serving. Toss once more before serving.

Notes

For standard cucumbers, scoop out the watery seeds before slicing to prevent a soggy salad. The salad can be stored in an airtight container in the refrigerator for up to 3 days. For a creamy version, whisk 1 tablespoon of plain Greek yogurt into the dressing.

Nutrition

Find it online: https://harmonymeal.com/summer-cucumber-salad/