Refreshing cucumber salad made with fresh herbs and a lemon vinaigrette dressing is the perfect side dish to any meal! Just 7 simple ingredients for a healthy + tasty dish.
This cucumber salad features fresh vegetables and a tangy lemon dressing that makes for a delightfully cool combo. This easy and fresh salad is a welcome addition to any meal and makes a great side dish for summer barbecues.
Free from: wheat, gluten, dairy (optional), casein (optional), eggs, fish, shellfish, soy, sesame, peanuts, tree nuts, coconut, corn, celery, mustard, and more!
I love fresh salads, especially in the summer when the veggies are at their most fresh. Sweet, crisp, and refreshing, this cucumber salad only needs a few things to taste amazing.
There are two parts to this salad: the veggies and the dressing.
A traditional cucumber salad consists of cucumbers, tomatoes, red onion, and feta cheese. I love to add fresh herbs to mine. Mint is my personal favorite herb to add, but basil and parsley are also delicious!
I recommend that you use cherry tomatoes or grape tomatoes in place of large tomatoes for this recipe. The cherry tomato doesn’t release as much water into the salad, plus, they are packed full of flavor!
You can use any type of cucumber you like. I prefer the small Persian cucumbers since you don’t need to deseed them. If you are using garden cucumbers or English cucumbers, you can remove the seeds with a small spoon.
Finally, a good olive oil combines with fresh lemon juice to make this simple dressing. I like to use fresh lemons but you can use bottled lemon juice in a pinch. A little bit of salt and black pepper is all you need!
To make it dairy free, simply omit the feta cheese. You can use a vegan or plant-based feta cheese substitute if you wish, but it is totally not needed for this dish!
You can add kalamata olives, black olives, green bell peppers, yellow bell peppers, capers, or chickpeas to vary this side dish to your personal favorite tastes!
Replace the olive oil with red wine vinegar for a greek dressing full of mediterranean flavors.
For the full instructions complete with measurements, please see the recipe card below.
In a small bowl, whisk together the lemon juice, olive oil, and salt and pepper. Set aside.
In a large bowl, place the sliced cucumbers, tomatoes, red onion, feta cheese, and mint.
Next, add the dressing to the vegetables. Mix well to combine. Enjoy!
To make it a full meal, add a can of drained and rinsed cooked chickpeas and double the dressing.
Top Tips and Tricks
Use fresh herbs
Fresh herbs work best in this dish for the great flavor they provide! Mint, basil, and parsley are all some of my favorites to add to this. Simply rinse the herbs under cool water and let them dry on paper towels before you are ready to use them in the salad. Since only a tablespoon is required for this easy salad, wrap the remaining herbs in loose paper towel and keep them in the fridge for next time.
Remove the seeds from cucumbers
If you are using garden cucumbers or English cucumbers, you can remove the seeds by using a spoon. Cut the cucumbers vertically and then using a spoon, gently scrape out the seeds. This will make the salad less watery.
Do I need to peel the cucumbers?
If you have garden cucumbers, I recommend that you peel them. If you are using English or Persian cucumbers, you do not need to peel them.
Rinse the onions
If you have a very strong onion, or are sensitive to them, rinse the chopped onions under cool water. Place the chopped onions in a bowl and cover with water, draining the water a few times. This will help to remove the sulfur from the onions, the thing that gives onions their bite!
How to Store
This salad is best served fresh and eaten after mixing. You can store it in the fridge in an airtight container for up to one day after mixing.
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- mixing bowls
- mixing spoons
- measuring cups
- cutting board
- 2-3 cups cucumbers chopped
- 2 cups cherry tomatoes
- ½ cup red onion diced
- ½ cup feta cheese
- 1 tablespoon fresh mint parsley and basil are also delicious!
- ¼ cup lemon juice
- ¼ cup olive oil
- ½ teaspoon salt
- Pepper to taste
- In a small bowl, whisk together the lemon juice and olive oil till fully emulsified. This takes about 1-2 minutes of brisk whisking by hand. Add salt and pepper to taste. Set aside.
- Prepare your vegetables. Peel (if necessary) and slice the cucumbers into half moon shapes. Halve the cherry tomatoes. Dice the red onion and run it under cool water to remove the sulfur. Roughly chop the fresh mint.
- In a medium bowl, mix the veggies and feta cheese together. Pour the dressing on top and mix to combine. Serve immediately. Enjoy!