This crunchy, zesty and creamy Cucumber Salad is so simple to make and totally delicious. It’s light but packed with flavour for the perfect summer side dish. It uses cucumber, peppers and onions, which keep well so you can come up with a salad, even when you haven’t been grocery shopping.
For my simple salad recipes I took inspiration from you all telling me how bags of lettuce leaves are your main fridge throw-away. This delicious Cucumber Salad is made up of just a few ingredients with a longer shelf-life, not a limp leaf in sight!
It’s crunchy and fresh, with a delicious dressing that’s as light and fresh as it is tasty. It’s made up of natural or Greek yoghurt, dill, garlic and lemon juice.
You’ll love this recipe because:
✅ Colourful and fresh
✅ Budget friendly
✅ Easy to keep ingredients
FAQs about this Cucumber Salad Recipe
How can I get this to stay fresh if I make it ahead of time?
If you want this to last longer in the fridge without getting watery, salt your cucumbers first. So, cut them up, put them in a colander, sprinkle with a LOT of salt (about 2tsp).
Leave for 10 mins, then rinse really really well before carrying on. This draws the water out so it doesn’t come out into the main salad.
What ingredients are in this Cucumber Salad?
I’ve kept this recipe simple, with just cucumber, red onion and yellow pepper as the main ingredients, mixed with an easy dressing of yoghurt, lemon juice, garlic powder, dill and a little salt.
Salads don’t have to be overly elaborate to be delicious.
What can I serve this salad with?
Whatever you like! This fresh and creamy salad would be fantastic on the side of mackerel or chicken for lunch.
You could also serve this as part of a bigger meal or barbecue when entertaining, or even eat on its own.
It’d also be great with Sticky Halloumi Kebabs, Honey BBQ Salmon, Chicken Tikka Burgers, Lamb Koftas or on top of Slow Cooker Jacket Potatoes.
What is the shelf life of cucumber and peppers?
The beauty of this salad is that its ingredients last way longer than a bag of lettuce leaves.
They don’t keep forever, but you should be ok if using within a week to two weeks for cucumber and peppers, and longer for red onion. This is ideal if you just do one shop a week but want to eat fresh salads.
Fancy more waste-not salad recipes?
- Easy Hummus Bowl – 10 minute lunch
- Easy Greek Salad – Perfect summery main or side
- Simple Tuna Pasta Salad – Long shelf life ingredients
Hope you enjoy this recipe as much as we do.
I’d love to know how you got on and what you thought of it if you make this Cucumber Salad recipe. Please rate the recipe using the ⭐️ by the recipe. Also, if you’d like to show me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.
Simple Cucumber Salad
- 1 Cucumber
- 2 Yellow peppers
- 1 Red onion
For the dressing:
- 250 g Yoghurt (natural or Greek is fine)
- Juice of 1-2 lemons To taste
- 2 tsp Garlic powder
- 2 tsp Dried dill
- Salt To taste
- Chop all of the salad into chunks and add to a bowl.
- Make the dressing in a separate bowl. Add to the salad bowl, mix well and serve.
Nutrition (per serving)
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