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    Home / Salads / Cucumber Salad

    Cucumber Salad

    July 3, 2018 by Ingrid Beer 20 Comments

    Cucumber salad is one of those side salads that I just can't seem to live without, and this slightly more substantial version sure hits the spot!

    Cucumber Salad

    Cool as a Cucumber Salad

    Cucumber salad is something that I grew up eating a lot of, and I thoroughly enjoy it to this day. My parents are immigrants from Eastern Europe where it is commonly enjoyed as a light, crisp, clean, and refreshing side salad with many different types of meals, lending that bit of cool crunch and a hint of tanginess that refreshes the palate.

    A typical cucumber salad recipe is usually pretty basic consisting of cucumbers, a squeeze of lemon, some salt and a drizzle of olive oil.

    But I take my own recipe a bit further and load it with fresh and tasty extras such as tomatoes, chickpeas, red onions, fresh herbs, and feta cheese. The dressing I make for it is a light and easy combination of lemon and olive oil. It's so refreshing, so healthy, and so delicious! This version ends up being the perfect recipe for anyone looking for a cucumber tomato salad as well.

    Cucumber Salad Ingredients | thecozyapron.com

    How to Make Cucumber Salad

    A basic cucumber salad is one of the easiest and most delicious salads to make. I love the convenience of adding all of the ingredients to one bowl, and then simply dressing everything with a generous drizzle of olive oil, a good squeeze of lemon juice, and some sea salt.

    For my recipe, I like to use fresh Persian cucumbers, because they don't have the large seeds and their skin is very thin, so there's no need to peel them.

    I also love using sweet cherry tomatoes, along with some red onion, feta cheese (for savory creaminess), and some chickpeas for added texture and protein.

    This cucumber salad is hearty, healthy, and delicious enjoyed on its own, straight out of the bowl, spoonful by spoonful, or as a fresh and flavorful side to your favorite main dish.

    Here's a glance at my cucumber salad recipe: (or just jump to the full recipe...)

    1. First, I prep my cucumbers, tomatoes, onion, and herbs (I reserve some herbs for finishing).
    2. Then, I combine the diced/chopped ingredients into a large bowl with the chickpeas and feta cheese (I put some of the cheese aside as well).
    3. Next, I simply dress the salad with a combination of fresh lemon, good olive oil and some seasoning, gently tossing it all together.
    4. To serve, I top the salad with the rest of the cheese and herbs.

    Recipe

    Cucumber Salad

    by Ingrid Beer

    Print Friendly, PDF & EmailPrint Recipe
    Cucumber Salad | thecozyapron.com
    This cucumber salad is cool and crisp, loaded with delicious add-ins, and dressed simply with good olive oil, lemon juice, and sea salt!

    Category: Salad
    Cuisine: American

    Yield: Serve 6

    Nutrition Info: 174 calories

    Prep Time: 15 minutes
    Cook time: 0 minutes
    Total time: 15 minutes

    Ingredients:

    • 8 Persian cucumbers, diced into chunks
    • 1 pint cherry tomatoes, halved
    • 1 cup chickpeas (rinsed)
    • ½ cup crumbled feta cheese
    • ¼ cup finely sliced red onion
    • 1 tablespoon chopped fresh dill
    • 1 tablespoon chopped fresh parsley
    • 1 tablespoon chopped fresh mint
    • 2 tablespoons fresh lemon juice (juice of about ½ medium lemon)
    • 2 tablespoons olive oil
    • Sea salt, to taste

    Preparation:

    1. Place the diced cucumbers, the cherry tomatoes, the chickpeas, the red onion, ¼ cup of the feta cheese, half of the dill, half of the parsley and half of the mint into a large bowl; add the lemon juice and the olive oil, along with a couple of good pinches of sea salt, and gently toss together to combine.
    2. Spoon the salad out onto a serving platter or into a salad bowl, and sprinkle over top the remaining ¼ cup of feta cheese and the remaining herbs, and serve.

    Tips and Tidbits for Cucumber Salad:

    • Persian cucumbers work great: I'm a huge fan of Persian cucumbers, as they can be eaten whole—no seeding or peeling necessary, and absolutely delicious!
    • Fresh herbs for extra flavor: I love the combination of fresh parsley, dill, and mint for this hearty salad—it creates a really fresh and cool flavor. But you can use any one of these as opposed to all three, or even substitute cilantro.
    • Cherry tomatoes for sweetness: Bright little cherry tomatoes add a bit of juicy sweetness, but feel free to use whatever tomatoes you have on hand, or that you prefer. Simply dice them up and toss 'em in!
    • Substitution for fresh lemon juice: You can substitute red wine vinegar for the lemon juice if you prefer, as this is also adds a nice subtle and tasty tang!
    • Make ahead: If you'd like to prep the salad ahead of time, simply add all of your chopped veggies, feta, chickpeas and herbs to a bowl, cover with plastic wrap and keep cold. Then, when you are ready to serve the salad, drizzle in the olive oil and the lemon juice, sprinkle in the sea salt, and toss everything together.
    • Leftovers: Any leftovers from this salad are just as delicious the next day—simply cover with plastic wrap and keep in the fridge!

    Cucumber Salad | thecozyapron.com

    Cucumber Salad | thecozyapron.com

    Hungry for more salads? Check out this Broccoli Salad, this Greek Salad, or this Quinoa Salad as well!

    « From the Heart: The Beautifully Grueling Work
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    About Ingrid Beer

    Ingrid obtained her Culinary Arts degree in 2005 after graduating with honors from the California School of Culinary Arts (Le Cordon Bleu program) in Pasadena, CA.

    She has had the pleasure and privilege of being the Executive Chef for two substance abuse facilities in Malibu, Ca., as well as a personal chef for private clients.

    More about Ingrid →

    Reader Interactions

    Comments

    1. Anna

      October 05, 2018 at 12:03 pm

      Hi, Ingrid. About how many English cucumbers would I need to substitute for Persian? They aren't available where I am. Thanks!

      Reply
      • The Cozy Apron

        October 05, 2018 at 1:24 pm

        Hi Anna, that's fine! If they're large ones, I'm "guess-timating" that you could use 1 and a half of those. The Persian cucumbers aren't that big or wide, so I think a nice large English plus another half should work.

        Hope you enjoy the recipe!

        Reply
    2. Diana copeland

      November 22, 2018 at 7:36 pm

      Ingrid

      I wanted you to know I made the cucumber salad for Thanksgiving and everyone loved it. I especially like all the herbs: dill, mint and parsley that are in the recipe. It really is a Fantastic recipe. Thank you for posting it.

      Diana

      Reply
      • The Cozy Apron

        November 23, 2018 at 8:00 am

        Diane, I'm so happy to read that! Love it when a recipe is a hit for folks! 😉

        Yes, those herbs really make this a refreshing and flavorful salad—very simple, yet healthy and filled with texture, color and a little something extra.

        So glad you and your loved ones enjoyed it, and that it was a little part of your special holiday meal!

        Reply
    3. Lenora Jackson

      December 01, 2018 at 8:33 am

      Made this with English cucumbers as a salad (not eating romaine) compliment to salmon patties and potatoes. It was delicious. My guests raved about it the entire evening. So glad I came across this easy recipe.

      Reply
      • The Cozy Apron

        December 01, 2018 at 8:39 am

        I'm so glad you came across the recipe, too, Lenora!

        So happy you received rave reviews from your guests—it truly is a refreshing and simple salad, and the perfect substitution for more traditional leafy greens.

        Thank you for sharing!

        Reply
    4. Sarita

      December 19, 2018 at 4:22 pm

      Hi Ingrid,
      This salad looks amazing. I would like to take this to a company potluck. My boss is vegan, could I leave out the feta cheese? Would it still taste alright?

      Reply
      • The Cozy Apron

        December 19, 2018 at 4:33 pm

        Hi Sarita, this is a great salad to take to a potluck!

        You can absolutely leave the feta off, or, I think a good compromise is to serve it on the side with a little spoon. That way, if someone enjoys cheese and would like some, they can spoon some over top. 😉

        Hope everyone enjoys this!

        Reply
        • Jewel

          February 12, 2020 at 2:50 pm

          Just wanted to add that you could make vegan tofu feta cheese, great substitute for feta cheese.

          Reply
    5. Lisa Titus

      January 16, 2019 at 11:35 am

      Dear Ingrid,
      I made this salad but adjusted a little according to the ingredients I had. I only had cilantro for fresh herbs so I used that. I only had limes, not lemons so I added a tad of sugar. It was sooo good! I’ll be making this again and again. I had it for lunch today with a mini can of tuna.

      Reply
      • The Cozy Apron

        January 16, 2019 at 2:42 pm

        Hi Lisa, that's great!

        Using what you have on hand is the best way to adapt a recipe and make it your own, and I'm so glad you enjoyed the "base" recipe for this salad. Tuna sounds like a great side-kick too! 🙂 Thanks for sharing!

        Reply
    6. Mardee S.

      March 03, 2019 at 1:35 pm

      Was looking for a cuke salad to use up left overs and came across this one. Fab-u-lous!! Used lemon olive oil and mimosa vinegar instead of regular oil and lemon. And used garlic sea salt, too. Will make for next potluck for sure!! Thanks!!

      Reply
      • The Cozy Apron

        March 03, 2019 at 2:19 pm

        Hi Mardee, so glad you enjoyed and prepared it to your liking. Thanks so much for sharing!

        Reply
    7. Randy D6

      March 11, 2019 at 12:59 pm

      Making tonight. It's getting hot in Florida so this will be great!

      Reply
      • The Cozy Apron

        March 11, 2019 at 1:55 pm

        Hey Randy, hope you enjoy this healthy & hearty salad!

        Reply
    8. Tina Williams

      March 24, 2019 at 4:55 pm

      Loved it. My husband does not think it is salad without lettuce. I haven't ever made a cucumber salad even though I have seen a lot of recipes and always show them to him but he always says I want lettuce lol. This recipe was different than most others. I made it for 2 so I could have it tomorrow for lunch. I love it. My store just had dill but it worked. Will make this just for me all the time. Thank you for posting.

      Reply
      • The Cozy Apron

        March 25, 2019 at 9:02 am

        Tina, your comment made me chuckle—no lettuce, not a salad! 😉

        Well, at least you find this to be a salad (haha), and I'm thrilled you enjoyed it so much. And yes—make it just for you to enjoy!

        Thanks for sharing with me.

        Reply
    9. Olga

      April 01, 2019 at 11:22 am

      It looks awesome! So much flavors packed on this recipe that makes this simply irresistible, definitely having this on my table!

      Reply
    10. Darlene Thompson

      June 25, 2019 at 9:23 pm

      DELICIOUS! I had this at a friend's house, she then gave me the recipe. My daughter loves this salad, we're both working on our weight and this salad makes our veggie eating experience lovely. The herbs bring such a robust flavor to the palate. Thank you so much for sharing your table with ours.

      Reply
      • The Cozy Apron

        June 26, 2019 at 9:04 am

        Hi Darlene, it's my pleasure!

        I'm so glad my recipe can make eating healthy a pleasure, and I thank you so much for sharing this with me. I hope you can find many more recipes on the site to fit your needs—there are lots of other tasty salads and soups there! 😉

        Reply

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    Welcome to The Cozy Apron — so glad to have you as a guest at my table! Here's where I share my passion for food, people and life through my culinary creations and my writing; and where my husband shares his love for food photography and all things visual.

    More about Ingrid →

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