Food & Cooking Recipes Salad Recipes Cucumber-Herb Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 15, 2020 Print Rate It Share Share Tweet Pin Email Photo: Noe Dewitt Prep Time: 10 mins Total Time: 1 hrs 20 mins Yield: 6 to 8 Serves 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. Ingredients 6 to 7 Kirby cucumbers, peeled, halved, seeded, and sliced 1/4 inch thick (6 cups) ¼ cup extra-virgin olive oil 1 tablespoon unseasoned rice vinegar, plus more to taste ⅓ cup mixed chopped fresh tender herbs, such as parsley, mint, and chives, plus whole leaves for serving Kosher salt and freshly ground pepper Directions 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. Rate it Print