Why you’ll love this recipe:
This easy cucumber salad is the absolute best spring side dish! It’s crunchy, fresh, and full of bright flavor.
- Crisp cucumber slices are studded with chewy, shelled edamame.
- Made in just 15 minutes using only 8 ingredients.
- Perfect for meal prep!
The chopped veggies are tossed in a lemon juice vinaigrette and seasoned with fresh dill. This recipe is similar to my cucumber radish salad. However, I keep it light and simple without the creamy dressing.
Pair it with mustard chicken thighs and potatoes for a complete meal!
Key Ingredient Notes:
- Extra virgin olive oil forms the base of the dressing and coats the veggies, giving every bite a smooth mouthfeel.
- Lemon juice – Fresh lemon juice is always superior to bottled. A squeeze of fresh lemon brightens the salad and adds a light, citrusy flavor.
- Salt and pepper seasons the cucumber salad, and can be adjusted to your liking!
- Cucumbers – I prefer mini seedless cucumbers because they have a low moisture content. They’ll release less liquid into the salad and maintain their crisp texture for longer. English cucumbers are a good substitute!
- Roma tomatoes are less juicy than other varieties and have a meatier flesh that won’t become mushy as the salad sits.
- Shelled edamame – I prefer to use frozen edamame, but fresh is okay, too! Just remember to thaw the frozen edamame before adding it to the cucumber salad.
- Fresh dill adds fresh, herby flavor and pairs incredibly well with cucumbers.
How to make this cucumber salad
You’ll whip up this easy cucumber salad recipe in no time! It’s perfect for busy weeknights when you need a last-minute side dish.
- Combine the olive oil, lemon juice, salt, and pepper in a large mixing bowl or serving bowl.
- Slice the cucumber into thin disks. There’s no need to peel them!
- Cut the tomatoes in half, and scoop out the seeds. Then, dice the remaining flesh.
- Add the cucumbers, tomatoes, edamame, and dill to the bowl with the olive oil mixture.
- Mix until well combined. Enjoy!
What to serve with cucumber salad:
This easy cucumber salad truly complements any meal. Especially in spring and summer when grilling season is in high gear! Here are a few of my favorite grilling recipes to serve with cucumber salad:
Time-Saving Tips:
- Wash and dry your veggies the day you bring them home from the grocery store so they’re ready to eat at a moment’s notice!
- Substitute dried dill for fresh to save on prep time. One tablespoon of fresh dill is equal to one teaspoon of dried dill.
- This easy cucumber salad recipe only makes enough for 2 servings. You’ll likely want to double or triple the recipe if you’re feeding a crowd or making this salad for meal prep.
Make-Ahead Tips:
- Prepare the olive oil, lemon juice, salt, and pepper vinaigrette up to a week in advance. Store it in a glass just in the refrigerator, and give it a good shake when you’re ready to use it.
- Chop your veggies, and thaw the frozen edamame up to a day in advance. Store in the fridge until ready to use.
Storing Tips:
- Store leftover cucumber tomato salad in an airtight container in the refrigerator for 2-3 days.
- The vegetables may break down and become less crisp by day 3. Before making your salad, ensure your vegetables are fresh, firm, and aren’t showing signs of decay. This will help to maximize storage time!
Cucumber Salad FAQs:
Cucumber salad always starts with freshly sliced cucumbers! Tomatoes and red onions are common veggie additions. More mix-ins include garbanzo beans, kalamata olives, feta cheese, mozzarella pearls, and avocado. The salad is usually tossed with an olive oil vinaigrette or a creamy dressing.
Cucumbers have a high water content. When they’re sliced or chopped, they start to release some of that moisture. When sliced cucumbers are tossed with salt, the water is drawn out even faster due to osmosis.
Using English cucumbers or mini seedless cucumbers helps to prevent soggy cucumber salad. Additionally, you can sprinkle sliced cucumbers with salt, and drain them on a clean paper towel for about 15 minutes. This will draw out some excess moisture so it doesn’t end up in the salad.
If you’re using English cucumbers or mini cucumbers, there is no need to peel them. The skin is perfectly edible and tastes delicious! English cucumbers and mini cucumbers have considerably thinner and smoother skin than regular cucumbers, making it much tastier and more enjoyable to eat.
Spring Cucumber Salad
Ingredients
- 1 ½ tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 3 mini seedless cucumbers Note 1
- 2 medium roma tomatoes Note 2
- 1 cup shelled edamame Note 3
- 1 tablespoon chopped fresh dill
Instructions
- In a large bowl, combine olive oil, lemon juice, salt and pepper.
- Slice the cucumber into thin disks.
- Halve the tomatoes and scoop out the seeds for another use. Dice the remaining flesh.
- Add the cucumbers, tomatoes, edamame and dill into the bowl with olive oil mixture.
- Mix until well combined and serve immediately.
Notes
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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This recipe is originally published on March 4, 2018.
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