Cucumber-Herb Salad

cucumber-herb salad served in floral-patterned dish
Photo: Noe Dewitt
Prep Time:
10 mins
Total Time:
1 hrs 20 mins
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.


  • 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

  • cup mixed chopped fresh tender herbs, such as parsley, mint, and chives, plus whole leaves for serving

  • Kosher salt and freshly ground pepper


  1. 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.

Related Articles