Cucumber Salad

This cucumber salad recipe is a year-round favorite. Today, my cucumbers are fresh from the garden and super sweet. Come and see.

We all need a little salad in our lives. A salad that’s easy to put together, and easy to love. This cucumber salad is just that—and it’s got all the bells and whistles you could ever want: tarragon vinegar, red onion, oil with oregano and dill.

The best part? It’s so simple to make!

A little about my vegetable garden

This summer we’re reaping a bountiful harvest from our organic vegetable garden (more about our garden here). The zucchinis and cucumbers are taking over their raised garden beds while the kale continues to grow, and the peppers are ripening two or three at a time.

As I look back on many incidences this summer that could have possibly sabotaged our harvest, I am all the more grateful. Our dog ate the first kale crop. It was obvious when she showed up at the back door with dirty paws and a dirty snout.

Stacking some wood around the kale has kept her from trying that again.

Then there were insects to deal with, extreme heat and drought, and this past week our daughter told us that she had seen a rabbit darting out of the garden. It must have been Peter Rabbit’s cousin. Just kidding.

Despite all of this, our garden has survived, and I am finding new ways to be creative with serving these wholesome vegetables.

Zucchini is tasty sliced, brushed with olive oil and grilled in a grilling basket or pan directly on the barbecue. Another way is to sauté it on the stove in garlic and a little olive oil.

It’s also delicious simmered in marinara sauce and sprinkled with parmesan cheese or mixed with bacon and corn as I did in my bacon, corn and zucchini sauté recipe.

 You can blend cucumbers in a smoothie or follow my recipe for a quick, fresh cucumber salad.

Summertime is a terrific time to say, “Pass the veggies, please.”

Okay. Enough about the garden. You are here for the cucumber salad recipe. Here you go.

Ingredients 

• cucumbers
• tarragon flavored vinegar
• extra-virgin olive oil
• oregano
• pepper
• dill weed
• half of an onion 

How to make delicious cucumber salad

*Free printable recipe card is available at the end of the post.

First, peel your cucumbers. Then scrape a fork down the length of each cucumber and all around to make a fancy design when sliced into rounds.

To make the dressing, start with tarragon flavored vinegar, which is a white vinegar infused with tarragon. It’s bright and tangy, with a subtle licorice finish.  

Add the vinegar and oil with oregano, pepper, and dill weed in a bowl. Then toss with cucumber rounds and onion slices. Let them marinate in the delicious vinegar and oil dressing until you’re ready to serve. Yum.

Pro tips and recipe notes

• After you peel your cucumbers, scrape a fork down the length of each cucumber and all around to make a fancy design when sliced into rounds.
• Use a mandoline slicer to cut the cucumbers and onions for even slicing. If you prefer, go ahead and chop or dice the onions into smaller pieces. And if you don’t have a red onion, you can go with white onion. 
• I love using tarragon vinegar in this recipe. Regular white vinegar works, too.
• Variations: Some cooks add sugar to cucumber salad. If you like it sweet, add up to a teaspoon of sugar or a packet of Stevia. Would you like toasted sesame seeds, cherry tomato halves, or feta cheese? Go ahead, make it your own.
• You can store your cucumber salad in the fridge in a jar or air-tight container for up to 3 days. Any longer than that and the cucumbers will lose their crispness.

I love fresh vegetables straight from the garden. Don’t you? This is an easy side for a backyard barbecue or to bring to a potluck.

Enjoy your summer.

More vegetable recipes

Spaghetti Squash Carbonara (No Egg) – With only six ingredients, carbonara is a creamy, decadent sauce that’s super easy to make. Pair with spaghetti squash for a delicious vegetable dish.

Sunchokes Are the Healthy Vegetable You’re Probably Not Eating – Sunchokes are slightly sweeter than potatoes, a little nutty, and rather crispy.

Baby Bok Choy With Sweet and Tangy Sauce – This is one of the most nutrient-dense foods you can eat. Paired with my sweet and tangy sauce, it is absolutely delicious.

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5 from 1 vote

Cucumber salad

This is a most delicious cucumber salad. Enjoy!

Course Side Dish

Cuisine American

Keyword cucumber salad

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 10

Calories 49kcal

Author Barbara Bianchi

Ingredients

• 2 cucumbers
• 3 tablespoons tarragon flavored vinegar
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon oregano
• 1/8 teaspoon pepper
• 1/2 teaspoon dill weed
• 1/2 onion cut in small slices
• salt to taste

Instructions

• Peel your cucumbers. Scrape a fork down the length of each cucumber and all around to make a fancy design when sliced.
• Combine the next 6 ingredients in a bowl and toss with the cucumber slices.

Notes

• After you peel your cucumbers, scrape a fork down the length of each cucumber and all around to make a fancy design when sliced into rounds.
• Use a mandoline slicer to cut the cucumbers and onions for even slicing. If you prefer, go ahead and chop or dice the onions into smaller pieces. And if you don't have a red onion, you can go with white onion. 
• I love using tarragon vinegar in this recipe. Regular white vinegar works, too.
• Variations: Some cooks add sugar to cucumber salad. If you like it sweet, add up to a teaspoon of sugar or a packet of Stevia. Would you like toasted sesame seeds, cherry tomato halves, feta cheese? Go ahead, make it your own.
• You can store your cucumber salad in the fridge in a jar or air-tight container for up to 3 days. Any longer than that and the cucumbers will lose their crispness.

Nutrition

Calories: 49kcal | Carbohydrates: 2.9g

did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.

“Yea, the Lord shall give that which is good; and our land shall yield her increase.” Psalm 85:12