Cucumber Salad
Cool cucumber salads for hot nights — corn and cucumber with basil-lemon, creamy cucumber, Korean cucumber salad, tomato cucumber — easy sides for any supper.
★ lunch
lunchCorn & Cucumber Salad with Basil-Lemon
Basil-Lemon vinaigrette makes this corn and cucumber salad pop!
Sarah D.Ingredients
- 1 Fresh Corn Cob
- 1 Cucumber
- 1 Tomato
- 1/4 Red onion
- 1/4 cup Fresh basil
- 1/4 cup Olive oil
- 1 Garlic clove
- 1 Lemon
- 1/2 tsp Red pepper flakes
- Salt and pepper
Instructions
- 1Bring a pot of water to a boil and add the corn. Boil for 2 minutes, remove from water and let cool.
- 2Slice cucumbers in half and use a spoon to remove the seeds. Slice longways into sticks, then turn and cut the sticks into cubes.
- 3Slice tomato into quarters and use a spoon to remove the seeds. Slice into sticks, then turn and cut the sticks into cubes.
- 4Dice 1/4 of a red onion.
- 5Cut the corn kernels off the corn cob.
- 6For the vinaigrette: add fresh basil, olive oil, garlic clove, juice of lemon, red pepper flakes, and 1/4 tsp each of salt and pepper. Blend until smooth.
- 7Mix all ingredients together in a bowl.
- 8Mix all ingredients together in a bowl. Serve as a side, snack, or add grilled shrimp or chicken on top for a refreshing summertime meal.
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Open in Pepper →The Side Dish That Saves Hot Nights
When it's too hot to turn on the oven, a bowl of sliced cucumbers in vinegar or sour cream does the work of a real side dish. It takes ten minutes, it keeps in the fridge, and it tastes better after it sits.
Cooks on Pepper reach for these when the grill is going, when the garden is handing over more cucumbers than anyone can eat, or when supper is just leftover chicken and they need something fresh on the plate.
Every recipe here is cucumbers and a few things you already have. There's the Corn & Cucumber Salad with Basil-Lemon, old-fashioned Creamy Cucumber Salad with sour cream and red onion, a sharp vinegar Cucumber Salad, Korean Cucumber Salad with sesame, Tomato Cucumber Salad, and a Creamy Chicken Bacon Cucumber Salad that eats like a meal.
Quick Tips
- 1
Salt the cucumbers first
Toss sliced cucumbers with 1 teaspoon salt and let them drain in a colander 20 to 30 minutes, then pat dry so the dressing doesn't turn watery.
- 2
Slice them thin
Use a mandoline or a sharp knife for slices about 1/8 inch thick so the vinegar or sour cream coats every piece.
- 3
Soak the raw onion
Cover sliced onion with cold water for 10 minutes and drain to take the bite out before it goes in the bowl.
- 4
Chill before serving
Give the salad at least 30 minutes in the fridge so the cucumbers pick up the dressing, and stir again right before it hits the table.
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