Two white bowls of cucumber summer salad with stainless steel spoons next to a white and brown towel all on a wooden surface (with logo overlay)

Cucumber Summer Salad

This vegan cucumber summer salad is perfect for those hot long summer days. It’s refreshing and easy with in-season vegetables.

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Back in March, when the COVID pandemic hit, we had to cancel Ryan’s birthday party. When we did, I asked friends and family to send him birthday cards so he still had something special. A few people in my sister’s gardening group sent him seed packets to plant. Among those were cucumbers and tomatoes. So, we figured we would try it and see what happens!

We also planted radishes and cooked those up recently. This time, we used the cucumber and tomatoes to make them into a refreshing summer salad. At least, according to Justin and our friends who were over it was refreshing. You may recall, I don’t eat cucumbers. But I know a lot of people like them, and we had so many growing in the garden.

The cucumber summer salad is dairy-free, so it would be great for taking to family picnics. You don’t have to worry about it needing to stay refrigerated unless you just prefer your veggies to be chilled.

Step by Step

Slice the cucumber and yellow onion. Dice the tomato into bite-sized chunks.

Close-up of diced tomatoes, sliced cucumbers, and sliced onions on a bamboo cutting board

Add cucumbers, onions, and tomatoes to a medium mixing bowl. Gently mix with a wooden spoon.

Diced tomatoes, sliced cucumbers, and sliced onions with a wooden spoon in a stainless steel bowl on a wooden surface

In a small bowl, whisk the dill, thai basil, parsley, olive oil, red wine vinegar, salt, and pepper.

Dressing with a wire whisk in a stainless steel bowl next to a bowl of diced tomatoes, sliced cucumbers, and sliced onions in a stainless steel bowl all on a wooden surface

Pour the mixed dressing over the vegetables in the medium bowl. Toss gently to coat the vegetables.

Diced tomatoes, sliced cucumbers, and sliced onions covered with dressing with a wooden spoon in a stainless steel bowl on a wooden surface

Refrigerate for at least 30 minutes. Toss one more time and serve chilled.

Two white bowls of cucumber summer salad with stainless steel spoons next to a white and brown towel all on a wooden surface (vertical)

Leftovers

Place any leftover Cucumber Summer Salad back in the refrigerator in a covered container. Toss again before serving. This will only last about 1-2 days before the vegetables start to break down in the dressing.

Recipe

Originally Published On: August 28, 2020

Two white bowls of cucumber summer salad with stainless steel spoons next to a white and brown towel all on a wooden surface

Cucumber Summer Salad

This vegan cucumber summer salad is perfect for those hot long summer days. It's refreshing and easy with in-season vegetables.
Prep Time 10 minutes
Refrigerating Time 30 minutes
Total Time 40 minutes
Course: Appetizer, Snack
Cuisine: American
Keyword: cucumber, onions, salad, summer, tomato
Servings: 2 cups
5 from 3 votes

Ingredients

  • 1 cucumber
  • 1/2 yellow onion
  • 3 tomatoes
  • 1 tbsp dill (fresh)
  • 1/2 tbsp Thai basil (fresh)
  • 1/2 tbsp parsley (fresh)
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1/4 tsp salt
  • 1/2 tsp pepper

Instructions

  • Slice the cucumber and yellow onion
  • Dice the tomato into bite-sized chunks
  • Add cucumbers, onions, and tomatoes to a medium mixing bowl
  • Gently mix with a wooden spoon
  • In a small bowl, whisk the dill, thai basil, parsley, olive oil, red wine vinegar, salt, and pepper
  • Pour the mixed dressing over the vegetables in the medium bowl
  • Toss gently to coat the vegetables
  • Refrigerate for at least 30 minutes
  • Toss one more time and serve chilled
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Nutrition Facts
Cucumber Summer Salad
Amount Per Serving (0.5 cup)
Calories 95 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Sodium 153mg6%
Potassium 341mg10%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 4g4%
Protein 1g2%
Vitamin A 904IU18%
Vitamin C 17mg21%
Calcium 23mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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18 thoughts on “Cucumber Summer Salad”

  1. So simple to make and lovely! I really enjoyed the Thai basil addition, it is a bold flavor but really matched the freshness of the salad!

  2. What a great idea for a birthday present! Especially for a spring birthday! This salad looks great, I can’t wait to try it. I love enjoying all the fresh produce this time of year!

  3. Looks delicious 🤤This is my favourite salad but I make it in my typical Indian bengali style with small carrot pieces, 2 drops mustard oil, pepper, salt and cilantro 😊I will try it with red wine vinegar, olive oil and dill!

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