Introduction
On a bright summer afternoon, Lina Vexley wandered through her garden, harvesting crisp cucumbers, plump cherry tomatoes, and fragrant herbs. Wanting something cool and refreshing to enjoy with her meal, she tossed the fresh produce together with a splash of olive oil and lemon juice. The result was simple yet delightful — a cucumber salad that captured the essence of the season. Lina loved how the crispness of the cucumbers and the tang of the tomatoes created perfect harmony. Ever since, this salad has become her go-to side dish, a refreshing reminder that beauty often lies in simplicity.
Fresh Cucumber Salad
Equipment
- Mixing Bowl
- Sharp Knife
- Cutting board
Ingredients
Salad Base
- 2 medium cucumbers thinly sliced
- 1 cup cherry tomatoes halved
- 1/4 cup red onion thinly sliced (optional)
- 2 tbsp fresh parsley or dill chopped
Dressing
- 2 tbsp olive oil
- 1 tbsp lemon juice or vinegar to taste
- 1/4 tsp salt
- 1/4 tsp black pepper freshly ground
Instructions
- In a large bowl, combine sliced cucumbers, halved cherry tomatoes, red onion, and chopped herbs.
- In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper to make the dressing.
- Pour the dressing over the vegetables and toss gently until evenly coated.
- Refrigerate for 10 minutes before serving to let the flavors blend. Serve chilled and garnish with extra herbs if desired.
Notes
Nutrition
How to Make Cucumber Salad
To make Cucumber Salad, start by washing and slicing two medium cucumbers thinly. You can leave the peel on for extra crunch or remove it if preferred. Halve a cup of cherry tomatoes and finely slice a bit of red onion if you enjoy a touch of sharpness. Chop fresh parsley or dill to add a fragrant herbal note that complements the crisp vegetables perfectly.
In a small bowl, whisk together olive oil, lemon juice (or vinegar), salt, and black pepper to create a simple, tangy dressing. Adjust the seasoning according to taste — a little more lemon for brightness or extra pepper for a bolder flavor.
Place the sliced vegetables and herbs in a large mixing bowl. Pour the dressing over them and gently toss everything together until well coated. Be careful not to overmix; you want the vegetables to stay crisp and fresh.
For best results, refrigerate the salad for about 10 minutes before serving. This helps the flavors meld together beautifully, enhancing the salad’s refreshing taste. Garnish with extra herbs or a sprinkle of feta cheese for added richness.
This cucumber salad is light, quick, and wonderfully versatile. It pairs well with grilled meats, fish, or sandwiches, making it an ideal side dish for warm days or any meal that needs a cool, crunchy complement.
Conclusion
Cucumber Salad, created by Lina Vexley, is the essence of freshness in a bowl. Simple, colorful, and bursting with natural flavor, it transforms humble ingredients into something special. Each bite offers crisp cucumbers, juicy tomatoes, and a hint of lemony zest that brightens any meal. Perfect for picnics, barbecues, or quick lunches, this salad proves that delicious food doesn’t have to be complicated. It’s a celebration of seasonal produce and clean eating — refreshing, wholesome, and irresistibly good.