Best Favorite Cucumber Salad Recipes

FAVORITE CUCUMBER SALAD

Favorite Cucumber Salad image

Add a fresh-tasting touch to your menu with this favorite salad. The crunchy cucumbers are tossed with onion, green pepper and a sweet-tart dressing seasoned with celery seed.-Mary Lou Boyce,Wilmington, Delaware

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 7

Ingredients

2 cups sugar
1 cup cider vinegar
1 tablespoon salt
1 tablespoon celery seed
7 cups thinly sliced peeled cucumbers (about 6 medium)
1 large onion, chopped
1 medium green pepper, chopped

Steps:

In a large bowl, whisk sugar, vinegar, salt and celery seed. Add cucumbers, onion and pepper; toss to combine. Refrigerate, covered, at least 1 hour, stirring occasionally.

Nutrition Facts : Calories 183 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 713mg sodium, Carbohydrate 45g carbohydrate (42g sugars, Fiber 1g fiber), Protein 1g protein.

JACK'S FAVORITE TOMATO & CUCUMBER SALAD

Jack's Favorite Tomato & Cucumber Salad image

You barely need a recipe for this flavorful summer salad that complements a broad range of meals. Includes a spot-on copycat dressing recipe!

Provided by @MakeItYours

Number Of Ingredients 1

Ingredients

Tomatoes Cucumbers Red onion Basil 1 (0.7-ounce) packet Good Seasons Zesty Italian salad dressing mix (mixed according to package directions using balsamic vinegar)

Steps:

Chop or slice the tomatoes into bite-size pieces. If they are very juicy, drain in a colander for a few minutes or gently squeeze some of the seeds and juice out so the dressing does not get watered down. Transfer to a large bowl. Peel the cucumbers, if desired. I often leave the skin on. Cut in half long ways and, with a spoon, scrape out the seeds. Slice into semi-circles or quarters. Place in the bowl with the tomatoes. Peel and chop or slice the onion. I use about a quarter of a medium onion, cut into thin slivers. Stack the leaves from several sprigs of fresh basil on top of one another. Roll the stack of leaves, and slice in thin slivers. I use about a half cup of basil. Again, add more or less according to taste. Drizzle with approximately one-quarter cup of the dressing. Toss and then add a little more dressing, if needed. Serve with corn on the cob and call it dinner!