Best 4 Cucumber Herb Salad Recipes

**Cucumber Herb Salad: A Refreshing and Flavorful Side Dish**

Cucumber herb salad is a refreshing, flavorful, and easy-to-make side dish that can be enjoyed all year round. Made with crisp cucumbers, aromatic herbs, and a tangy dressing, this salad is perfect for summer potlucks, barbecues, or as a light and healthy lunch. With variations including a creamy dill dressing, a tangy vinegar dressing, and a zesty yogurt dressing, there's a cucumber herb salad recipe to suit every taste. Whether you prefer a classic recipe or something with a bit more flair, you'll find the perfect recipe in this collection. So grab some cucumbers and fresh herbs, and let's get started!

Let's cook with our recipes!

LEMON HERB CHICKEN WITH COUSCOUS AND CUCUMBER SALAD

Lemon Herb Chicken with Couscous and Cucumber Salad image

Chicken breasts dressed with lemon and herbs are served with couscous and a bright cucumber feta salad in this weeknight dinner recipe.

Provided by Julie Hubert

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta

Time 46m

Yield 4

Number Of Ingredients 17

Ingredients

2 cups chicken broth
1 teaspoon sea salt, divided
1 (10 ounce) box couscous
½ cup extra-virgin olive oil
2 lemons, juiced
1 tablespoon chopped fresh rosemary leaves
1 teaspoon dried oregano
4 (4 ounce) thinly sliced skinless, boneless chicken breasts
1 pinch sea salt and freshly ground black pepper to taste
1 tablespoon extra-virgin olive oil
1 teaspoon white sugar
2 large vine-ripened tomatoes
1 English cucumber, chopped
¼ red onion, finely chopped
½ cup crumbled feta cheese
⅓ cup chopped pitted Kalamata olives
¼ cup chopped Italian parsley

Steps:

Bring chicken broth and 1/2 teaspoon salt to a boil in a saucepan. Stir in couscous. Remove from heat; cover and let stand until broth is absorbed, about 5 minutes. Uncover and fluff with a fork.
Whisk 1/2 teaspoon salt, 1/2 cup olive oil, lemon juice, rosemary, and oregano together in a bowl to make dressing.
Place chicken breasts in a shallow dish. Drizzle 1/4 cup dressing on top. Season both sides with salt and pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken breasts; cook until golden brown, about 3 minutes per side. Transfer to a large plate. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Place 3 tablespoons dressing in a large bowl; stir in sugar. Add tomatoes, cucumber, and red onion; toss to combine. Season with salt and pepper. Add feta cheese and toss again.
Drizzle remaining dressing over couscous and fold in olives. Divide couscous among 4 plates. Slice chicken breasts and place on top. Serve tomato salad on the side. Sprinkle parsley over each plate.

Nutrition Facts : Calories 810.2 calories, Carbohydrate 68.4 g, Cholesterol 84.3 mg, Fat 42.2 g, Fiber 5.8 g, Protein 37.8 g, SaturatedFat 8.5 g, Sodium 1566.8 mg, Sugar 7.2 g

HERB 'N HONEY CUCUMBER TOMATO SALAD

Herb 'n Honey Cucumber Tomato Salad image

Crisp and sweetly delicious, this salad is a wonderful addition to any summer picnic. May serve immediately or cover and refrigerate up to four hours before serving for enhanced flavor.

Provided by Ginny Maziarka

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 7

Ingredients

3 cucumbers, peeled and sliced
2 large ripe tomatoes, sliced
2 green onions, sliced thin
8 leaves fresh basil, chopped
½ cup crumbled feta cheese
½ cup seasoned rice wine vinegar
½ cup honey

Steps:

Layer cucumbers, tomatoes, green onions, and basil in a bowl; top with feta cheese. Drizzle rice wine vinegar over the surface; top with honey.

Nutrition Facts : Calories 166.6 calories, Carbohydrate 35.5 g, Cholesterol 11.1 mg, Fat 2.9 g, Fiber 1.4 g, Protein 3.2 g, SaturatedFat 1.9 g, Sodium 333.2 mg, Sugar 31.8 g

CUCUMBER-HERB SALAD

Cucumber-Herb Salad image

Simple salads like this one are a great way to use summer's bounty. Here, kirby cucumbers are turned into a crunchy make-ahead side salad chock full of mixed tender herbs like parsley, mint, and chives.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 1h20m

Yield Serves 6 to 8

Number Of Ingredients 5

Ingredients

6 to 7 Kirby cucumbers, peeled, halved, seeded, and sliced 1/4 inch thick (6 cups)
1/4 cup extra-virgin olive oil
1 tablespoon unseasoned rice vinegar, plus more to taste
1/3 cup mixed chopped fresh tender herbs, such as parsley, mint, and chives, plus whole leaves for serving
Kosher salt and freshly ground pepper

Steps:

In a bowl, stir together cucumbers, oil, vinegar, and chopped herbs. Refrigerate, covered, at least 1 hour and up to 1 day. Taste and season with salt, pepper, and vinegar. Serve, sprinkled with whole herb leaves.

HERB-BUTTERMILK-MARINATED SALMON WITH CUCUMBER SALAD

Herb-Buttermilk-Marinated Salmon with Cucumber Salad image

Number Of Ingredients 1

Ingredients

1 cup For the salmon 2 cups buttermilk 1/2 cup lightly packed fresh basil leaves, coarsely chopped 1/2 cup lightly packed fresh cilantro leaves, coarsely chopped 1/2 cup thinly sliced scallions (about 6 medium scallions) 1/4 cup white vinegar 2 Tbs. honey 1 Tbs. ground ginger Kosher salt and freshly ground black pepper 2 sides of salmon (3 lb. each), skin and pin bones removed For the cucumber salad: 3 large English cucumbers, cut in half lengthwise, seeded, and sliced crosswise (about 9-1/2 cups) 1 large red onion, cut in half and thinly sliced (about 2 cups) 1 cup pitted Kalamata olives, cut in half 1 cup crumbled feta cheese Kosher salt and freshly ground black pepper

Steps:

Marinate and roast the salmon: In a food processor, combine the buttermilk, basil, cilantro, scallions, vinegar, honey, ginger, 1 tsp. salt, and 1/8 tsp. pepper. Process until smooth, about 30 seconds. Set aside 3/4 cup for the salad. Thirty minutes before roasting the salmon, pour the remaining marinade over the salmon in a large rimmed dish and let sit at room temperature. (For the best texture, don't marinate longer than 30 minutes.) While the salmon is marinating, position a rack in the center of the oven and heat the oven to 400°F. Line a large rimmed baking sheet with foil. When ready to roast the salmon, remove it from the marinade and set on the baking sheet. Bake until just firm to the touch and opaque in the center (use a paring knife to peek), 20 to 25 minutes. Remove from the oven and let rest in the pan for 10 minutes. Make the salad: In a medium bowl, mix the cucumbers, onion, olives, cheese, and 1-1/2 tsp. salt. Toss with the reserved buttermilk dressing and season to taste with more salt and pepper. Serve: Use two large spatulas to carefully move the salmon to a platter. Spoon some of the cucumber salad around the salmon and serve the rest in a bowl on the side.

Tips:

Choose fresh, firm cucumbers: Look for cucumbers that are deep green in color and have no blemishes. Avoid cucumbers that are yellow or have soft spots.
Slice the cucumbers thinly: This will help them absorb the dressing better.
Use a variety of herbs: This will give the salad a more complex flavor. Some good options include dill, parsley, cilantro, and basil.
Don't overdress the salad: A little bit of dressing goes a long way. You can always add more dressing if needed.
Serve the salad immediately: Cucumber salad is best when it is served fresh. If you need to make it ahead of time, store it in the refrigerator for up to 2 hours.

Conclusion:

Cucumber herb salad is a refreshing, healthy, and delicious side dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. With its bright flavors and crunchy texture, cucumber herb salad is sure to be a hit at your next party or potluck.