If I had to pick one salad to have every day: Cucumber Salad (hard choice between that and my butter lettuce salad but someone had to win!). I'd take it in any form and I love it with a balsamic vinaigrette, a lemon vinaigrette, with herbs... you name it! This Herby Cucumber Salad screams spring and I promise you'll want it on every dinner plate!
Table of Contents
Why I Love This Recipe
I think it's fairly well documented how much I love a cucumber salad. It's childhood nostalgia for me and I'm keeping the same traditions going for Poppy. Growing up we'd have a cucumber salad on a nightly basis. Super simple but it was cucumber, avocado, salt, pepper, garlic and some vinaigrette - either a lemon or a balsamic. It went perfectly with just about every main course under the sun and it's a great way to get another serving of veggies into a meal. Plus it's bright and refreshing. This herby cucumber salad is a true spring / summer star. And it's absolutely perfect in tandem with my Chicken Shawarma Dinner Party Menu!
Ingredients & Substitutions
- English cucumbers
- Olive oil
- Parsley
- Chives
- Lemon juice
- Kosher salt and freshly cracked black pepper to taste
How to Make
In a bowl combine all the ingredients together and keep in the fridge until ready to serve. Serve cold. You can make this up to 4 hours ahead. It will get juicier as it sits so keep that in mind, and it's also why you don't want to make it the day before
Tips & Tricks
No big tips and tricks here other than the fact that this is a great salad that you can prep ahead. Because there are no avocados in it, it can be prepped the day before and then served right out of the fridge. HUGE time saving when you're using this for a dinner party.
I most recently paired this with the Chicken Shawarma Dinner Party Menu and it's pure perfection.
Similar Recipes
Herby Cucumber Salad
Ingredients
- 2 english cucumbers peeled and cut into ½ inch pieces
- 3 tablespoons olive oil
- 3 tablespoons chopped parsley
- 3 tablespoons chopped chives
- 1 tablespoon lemon juice
- Kosher salt and freshly cracked black pepper to taste
Instructions
- In a bowl combine all the ingredients together and keep in the fridge until ready to serve. Serve cold. You can make this up to 4 hours ahead. It will get juicier as it sits so keep that in mind, and it's also why you don't want to make it the day before
