We’re fortunate to have several friends with overflowing gardens this summer. We’ve been helping them use up extra vegetables so nothing goes to waste, and it’s been such a joyful way to make fresh, vibrant side dishes all season long.
For this salad I combined cucumbers and red onion from a friend’s garden with bright fresh herbs from mine. The result is a crisp, refreshing salad that captures summer flavors in every bite — simple, bright, and easy to prepare.
đź“– Recipe
Summer Cucumber and Herb Salad
Big Flavors from a Tiny Kitchen – Ashley Covelli
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Course: Salads
Ingredients
- 4 cucumbers, about 3 cups total, seeded and chopped
- 1 cup grape tomatoes, halved
- 1 small red onion, thinly sliced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 2-4 tablespoons extra-virgin olive oil
- 2-4 tablespoons champagne vinegar
- Gray salt and freshly cracked black pepper, to taste
Instructions
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Combine the cucumbers, halved grape tomatoes, and thinly sliced red onion in a large bowl. Add the chopped parsley and chives. Drizzle with 2 to 4 tablespoons each of extra-virgin olive oil and champagne vinegar, then season with gray salt and freshly cracked black pepper to taste. Toss gently to coat everything evenly. Taste and adjust the oil, vinegar, or seasoning as desired, then serve immediately for maximum crunch and freshness.
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