Best Fresh Cucumber Salad Recipes

FRESH TOMATO & CUCUMBER SALAD

Steps:

• In a small bowl, whisk the first eight ingredients; set aside., In a large bowl, combine the tomatoes, cucumbers and olives. Drizzle with half of the dressing; toss to coat. Arrange salad greens on a large serving plate; spoon tomato mixture over top. Sprinkle with cheese and pine nuts and drizzle with remaining dressing.

CUCUMBER SALAD WITH FRESH DILL

Steps:

• Wash the cucumber(s) and partially remove the peel in lengthwise strips using a vegetable peeler or fork and leaving a little skin between each strip.
• Thinly slice the cucumber lengthwise. Place the vinegar, sugar, salt and pepper in a bowl and whisk until the sugar is dissolved.
• Add the cucumber, onion, and dill, toss well.
• The salad can be served at once, but it will improve in flavor if you let the ingredients marinate for 5 minutes.

FRESH CUCUMBER SALAD

Steps:

• Place cucumbers in a 1-1/2- or 2-qt. glass container. In a jar with a tight-fitting lid, shake remaining ingredients until combined. Pour over cucumbers. Cover and refrigerate overnight. Serve with a slotted spoon.

FRESH AND CRISP CUCUMBER SALAD

Steps:

• Toss cucumbers, carrots, yellow bell pepper, red bell pepper, and red onion together in a bowl.
• Scatter lemon zest over the cucumber mixture. Squeeze lemon juice over the salad and toss to coat.
• Chill completely in refrigerator to serve.

FRESH CUCUMBER CARROT SALAD

Steps:

• Halve and thinly slice the cucumber. Then place into a medium bowl with the grated carrots and shallots. In a small bowl, mix together the vinegar, Sriracha and soy sauce. Toss with the vegetables and season with salt and pepper only if needed. Serve.

FRESH TOMATO AND CUCUMBER SALAD WITH BUTTERY GARLIC CROUTONS

Steps:

• Melt 2 tablespoons Country Crock® Spread in large nonstick skillet over medium-high heat. Add bread cubes and cook, tossing frequently, until light golden, about 5 minutes. Sprinkle with garlic and cook over low heat, tossing, until fragrant, about 30 seconds. Remove and set aside.
• Melt remaining 2 tablespoons Spread in same skillet over medium-high heat and cook onions, stirring occasionally, until light golden and crisp-tender, about 3 minutes. Remove and set aside.
• Put toasted bread cubes, onions, tomatoes, and cucumbers in large bowl; toss. Drizzle with vinegar and sprinkle with basil and toss.

CHICKPEA AND CUCUMBER SALAD WITH FRESH MINT

Steps:

• Peel the cucumbers if they are waxed, and cut in half lengthwise. Scoop out the seeds with a spoon, and discard them. Cut cucumbers into 1/4-inch pieces. Place in a medium bowl.
• Add remaining ingredients, and toss well to combine. Adjust seasonings if necessary. Serve salad at room temperature.

FRESH SESAME CUCUMBER SALAD

Steps:

• Place cucumbers in a colander. Set the colander on a plate; sprinkle cucumbers with salt and toss. Let stand for 30 minutes. Rinse and drain well. , In a bowl, combine the onions, garlic, soy sauce, vinegar, oil, sesame seeds and cayenne. Add cucumbers and toss to coat. Cover and refrigerate until serving.

FRESH TOMATO AND CUCUMBER SALAD

Steps:

• On 2 salad plates, arrange tomato slices in a circle, slightly overlapping. Top with cucumber. Sprinkle salt over tomatoes and cucumber.
• In small bowl, mix basil, lemon peel and sugar; sprinkle over salads. Drizzle with vinegar. Let stand 5 minutes before serving.

FRESH TOMATO & CUCUMBER SALAD-- FIRE AND ICE

Steps:

• 1. Slice tomatoes.Peel and slice cucumbers. Combine equal parts of vinegar,water and sugar, and put on salad. Chill and serve. Display on a plate with parsley.

FRESH CREAMY DILL CUCUMBER SALAD

Steps:

• 1. Place cucumbers into a large bowl. Combine yogurt, sour cream, dill, salt, pepper, garlic salt and lemon juice into a bowl until combined. Pour over cucumbers and stir to coat. Serve or refrigerate until serving.

TOMATO - CUCUMBER SALAD WITH FRESH BASIL

Steps:

• Place tomato on two plates and put cucumber on top. Sprinkle with salt.
• Mix remaining ingredients in a small bowl with a whisk.
• Drizzle over tomato and cucumber.
• Let stand 5 minutes before serving.
• You might try other fresh herbs to see what else might work for your taste.

FRESH CUCUMBER SALAD

Steps:

• 1. Mix cucumbers, onions, peppers and salt; set a side Put vinegar, sugar, garlic, celery seed and mustard seed in a pot and bring to a boil Remove from heat and let cool for one hour Pack vegetables in sterile mason jars Pour cooled mixture over cucumbers Seal jars with sterile lids and store in refrigerator Makes 2 quarts Will keep up to 2 months

COLD CUCUMBER SOUP WITH CREAM FRESH AND SUMMER HERB SALAD

Steps:

• In a food processor or blender place all the "soup" ingredients and puree. Lightly season with salt and pepper and refrigerate for several hours or up to overnight. Strain through a fine mesh sieve and season with salt and pepper. Whisk water into creme fresh, till think enough to drizzle (or no longer clings to the spoon). In a bowl combine tomatoes, cucumber, radishes, chives, parsley, and dill. Season with salt and pepper. In an additional bowl stir together olive oil, white wine vinegar, honey, and lemon juice. Toss together, olive oil mixture and salad. Divide soup in bowls, drizzle soup with crème fresh and place salad into the center of each bowl, and sprinkle with chives.

NEW POTATO AND CUCUMBER SALAD WITH FRESH HERBS

Steps:

• Cook potatoes in large pot of boiling salted water until tender, about 18 minutes. Drain potatoes; cool. Peel potatoes. Cut into 3/4-inch cubes and place in large bowl. Add cucumbers and onion. Whisk all remaining ingredients in small bowl. Add to potatoes. Season with salt and pepper. (Can be made 8 hours ahead; chill.)

CUCUMBER SALAD WITH FRESH COCONUT

Steps:

• Heat the oil in a small skillet over medium-high heat. Add the mustard seeds and fry until they begin to pop, about 1 minute. Add to a small bowl along with the honey, ginger and lime juice, and whisk well. Set aside.
• Put the cucumbers, red onions, green onions, cashews, chile and coconut onto a platter. Pour over the dressing and garnish with more coconut.

FRESH MINT AND CUCUMBER SALAD WITH TAHINI VINAIGRETTE

Steps:

• To make vinaigrette:.
• Combine tahini, oil, lemon juice, shallot, garlic, agave nectar, yogurt, vinegar, and 1/4 cup water in a blender and puree until smooth, adding more water if needed to make dressing pourable. Add cayenne and season to taste with salt and pepper(if using).
• To make salad:.
• Place the cucumber in a small bowl, top with enough of dressing to coat generously, and then sprinkle with the mint and parsley. Toss to combine. Serve and enjoy!

FRESH CUCUMBER SALAD

Steps:

• Put the cucumbers and honeydew in a fine mesh sieve set over a bowl. Sprinkle with a pinch of salt and allow it to sit for 5 minutes. Press out as much liquid as possible. Toss the cucumber and melon with the yogurt, onion and pepper in a serving bowl. Cover and chill in the refrigerator at least 1 hour or until ready to enjoy.

POTATO, CUCUMBER, AND FRESH DILL SALAD

Steps:

• Peel potatoes and cut into 1/2-inch cubes. In a large saucepan of boiling salted water cook potatoes until just tender, about 5 minutes. In a colander drain potatoes and rinse under cold water. Drain potatoes well.
• In a bowl stir together yogurt, dill, coriander, and lemon juice. Add potatoes, cucumber, and salt and pepper to taste and toss to coat.

THAI FRESH CUCUMBER SALAD (TAENG KWA BRIO WAN

Steps:

• Peel the cucumbers. In a bowl, generously salt the sliced cucumbers. Allow to sit for at least 30 minutes, stirring occasionally. Combine the other ingredients. Squeeze out as much of the cucumber juice as you can, by wringing a handful at a time in a double layer of cheesecloth or a dish towel. Twist until you can extract no more juice. Combine the squeezed cucumbers and the sauce in a serving bowl and refrigerate until ready to serve. Source: Sundays at Moosewood Restaurant Typed for you by Karen Mintzias From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini