Add sliced veggies on top of your salad greens for a pop of color, flavor, and texture! Dress with vinaigrette from the Black Bean Salad, use olive oil & vinegar, or use your favorite store-bought dressing.
This recipe couldn't be more simple! We steamed the corn before slicing it off the cob. Other than that, it's just chop, mix, and enjoy! You can serve this as a side dish, but you might have a hard time not eating the whole thing at once!
- 2 ears of corn, steamed, with kernels sliced off
- 1 large tomato, diced
- 1/2 red onion, diced
- 1 cucumber, diced
- 1 cup black beans, defrosted
- juice of 1 lime
- 1 tsp honey
- 1/3 c olive oil
- 1 clove of garlic, minced
- chopped basil
- salt and pepper
- Chop all of your fresh vegetables into similar size cubes
- Combine dressing ingredients in a bowl or blend in a food processor
- Stir together in a large bowl. Serve right away or chill.
Inspired by a classic Greek salad!
- 1 large tomato
- 1/2 of 1 red onion, sliced
- 1 cucumber, sliced and seeds removed
- olive oil
- fresh or dried oregano
- salt and pepper
- crumbled feta cheese
- optional: black olives
- Slice and chop your veggies into bit size pieces
- Season with salt, pepper, and herbs, and stir together
- Drizzle with olive oil and sprinkle feta cheese over top
- Serve chilled
Creamy Cucumber Salad
Recipe Level: Basic | Recipe Speed: Average | Season: Summer/Fall | Type: Veggie Side | Diet: Veg/GF
A bit of a change from the vinegar-dressed cucumber salad, this is a refreshing treat on a hot summer day.
- 2 cucumbers, sliced into ribbons on a mandoline, or on the single blade side of a cheese grater. If you don't have those tools, you can make ribbons with a vegetable peeler, instead.
- 2 teaspoons lemon zest
- 2 tablespoons chopped chives
- 1 tablespoon minced parsley
- 1/2 cup sour cream
- a squeeze of lemon juice
- more salt and pepper to taste
- Sprinkle the cucumber ribbons with salt, and let sit for 30 minutes. Water will ooze out of the cucumbers, and can be used for another application (such as a adding a subtle cucumber flavor to a cocktail), or be discarded.
- Meanwhile, mix the other ingredients.
- When the cucumbers have been drained, give them a quick rinse so they won't be too salty, pat them dry, and add the dressing. Season to taste, adding more lemon juice if you want the dish to be tangier, and salt or pepper, if needed.
Cucumber Agua Fresca
Recipe Level: Creative | Recipe Speed: Quick | Season: Summer/Fall | Type: Beverage | Diet: V/GF
This quick and refreshing drink is a good way to use up extra cucumbers. You can make it with watermelon, too.
- 2 cucumbers, peeled and cut into chunks
- the zest and juice of two limes
- 2 tablespoons honey, thinned with 1/2 cup hot water
- a pinch of salt
- a handful of ice cubes
- In a blender, combine all ingredients except the ice.
- Purée until uniform.
- Pour through a strainer, pressing on the solids in the strainer to extract as much liquid as possible.
- Taste for seasoning. You could add more lime juice if you want the drink to be more tangy, honey if you'd like it to be sweeter, or salt if it seems to sweet, and unbalanced.
- Chill, and serve over ice.
Chilled Cucumber Soup with Garlic & Olive Oil
Recipe Level: Creative | Recipe Speed: Quick | Season: Summer | Type: Soup, Chilled | Diet: V, GF
This quick, cold soup is a delicious way to use up cucumbers. You can dress it up with a dollop of sour cream or a little heavy cream, add a few sprigs of dill, or throw in some tomatoes. I like to leave the cucumber skins on, but you can peel the cucumbers, if you'd like.
- 2 slicing cucumbers, cut into chunks
- 1/2 cup olive oil
- 2 cloves garlic, chopped
- 1 tablespoon white wine or cider vinegar
- salt and pepper to taste
- Put all of the ingredients in a blender or food processor, and blend until the mixture is smooth (a little texture is ok...check out the picture!).
- Taste the soup...does it need more salt? More acidity? More zing from pepper? Do you want to add some herbs, or some cream?
- Chill until nice and cold.
Recipe Level: Creative | Recipe Speed: Quick | Season: Spring | Type: Salad, Veggie Side | Diet: Vegetarian/GF
This crisp, refreshing salad is a perfect accompaniment to grilled meats. Don't have radishes? That's ok, leave 'em out. Have some crispy head lettuce kicking around, or a tomato? Throw 'em in!
- 1 slicing cucumber
- 1 bunch radishes
- 1 bulb shallot (most shallots start out with two bulbs)
- 3/4 cup plain, whole-milk yogurt
- 1 tablespoon walnut oil or olive oil
- 1 1/2 tablespoons white wine vinegar
- 1/2 teaspoon dried dill (or 1 teaspoon fresh dill)
- salt and pepper to taste
- Cut the cucumbers in half lengthwise, and slice into half moons.
- Cut the radishes in half, and cut each half into slices.
- Mince the shallot
- In a medium-sized bowl, toss the cucumbers, radishes, and shallot with the remaining ingredients.
- Let stand for a few minutes so the dill can begin to rehydrate.
- Taste the salad. Does it need more salt, pepper, acidity, or fat? If so, adjust the seasonings.
Recipe Level: Basic | Recipe Speed: Quick | Season: All | Type: Condiment | Diet: Vegetarian/GF
This is a riff on Greek tzatziki, which has some things in common with Indian raita. It's a combination of yogurt and cucumber, with some spices mixed in. As with many of our recipes, it's very flexible, and you can change it to suit your palate, and your mood. This is a very basic, rustic version of the recipe, but if you'd like, you could make it a little more elegant by starting with strained yogurt, or by salting the cucumber, letting them sit for a while, and squeezing them out a bit before adding them to the yogurt.
I use this as a topping for potato pancakes, as a cooling ingredient on spicy meat or bean dishes, or eaten alone, as a snack.
- 1/2 of a slicing cucumber
- 2 cups yogurt, or strained yogurt
- 1 tablespoon olive or walnut oil
- Herbs and spices to taste: I used dill, smoked paprika, salt, and pepper. Cayenne would be a great addition if you like heat. Ground caraway seed would be excellent, too.
- Rinse the cucumber, and grate it on the largest side of a box grater.
- Mix the cucumber and yogurt.
- Add oil and season to taste.
Recipe Level: Creative | Recipe Speed: Quick | Season: Summer | Type: Salad | Diet: Vegan/Vegetarian/GF/DF
I love putting edible flowers on salads. In spring, this might mean adding a handful of violets, or sprinkling on dandelion petals. In summer, borage and nasturtium are favorites. They never fail to make people smile.
Like many recipes, this one is flexible. Pick as bowl that will hold the amount of salad you think you need to feed the number of people you're feeding, and fill it up with ingredients. Let people dress their own at the table, so the greens don't wilt.
- baby lettuce, mesclun mix, or head lettuce
- sunflower shoots
- edible flowers, if desired
- sunflower vinaigrette
- Wash the greens, dry them in a salad spinner, and tear them into bite-sized pieces
- Rinse the cucumber, and cut off the amount you wish to use, slice it in half lengthwise, and cut into half moons.
- Rinse the sunflower shoots, and dry them.
- Place the salad greens in a bowl, top with cucumbers and sunflower shoots, and place the edible flowers on top.
- Serve with the dressing on the side.
- Make sure you have salt on the table, as salad can often use an extra sprinkle*
*fun fact: "salad" means "salted." The Romans seasoned their greens with brine, or with a salted oil and vinegar mixture, and the name stuck.
Recipe Level: Basic | Recipe Speed: Quick | Season: All | Type: Salad | Diet: Vegan/Vegetarian/GF/DF
If there's one cucumber dish that's quicker to make than quick pickles, it's cucumber salad! This variation includes dill, shallot, and some lemon zest, which gives the salad a refreshing flavor that's perfect for spring.
- 1 European cucumber
- a couple sprigs fresh dill
- 1/2 shallot
- 1 lemon
- 3 tablespoons vinegar (white wine or champagne vinegar would great, as would cider vinegar)
- 1 tablespoon oil (we used walnut oil left over from our strained yogurt recipe, but you could also use olive oil, sunflower oil, or sesame oil)
- a few grinds of pepper
- Wash the cucumber, and slice thin with a knife or on a mandolin. Put the cucumber slices in a salad bowl.
- Mince the dill, and the shallot, and add them to the cucumber.
- With the small side of a box grater, or with a Microplane grater, zest the lemon, working gently enough to remove the yellow skin, but leave the white pith behind.
- Add the lemon zest to the salad. Reserve the rest of the lemon to use in another recipe (such as Sausage, Bean & Chard soup).
- Pour on the vinegar and oil, and season to taste with salt and pepper. Let sit for 15 minutes, up to one day, before serving.