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Salad Recipe

Cucumber Salad with Tomatoes and Herbs

Spencer Huey
Recipe

Cucumber Salad with Tomatoes and Herbs

Spencer Huey

Serves 3-4 people

Ingredients:

3-4 Persian cucumbers (or 1 large cucumber, I like th persian ones because they’re crunchy and not bitter)
1 pint tomatoes (preferably cherry)
salt
olive oil
1 lemon
basil, a few springs
borage and coriander flowers (these are what I had growing in the garden but feel free to use other edible flowers or herbs like chives, parsley, basil, oregano)

Instructions:

Slice the cucumbers in small slices and cut the tomatoes in half. Place in a bowl and dress the vegetables with juice/zest of half a lemon, olive oil and salt. Toss and adjust to taste.
Plate the salad. Use a spoon to plate the salad on a plate. Tear the basil leaves and add them on top along with the borage and coriander flowers. Serve immediately.

Tips:
If you have a garden, this is a great salad to make with whatever you have growing. Choose the edible flowers (nasturtium, chives, borage) and herbs (parsley, basil, etc) you have on hand. Borage is a bright blue flower that tastes like cucumber. Coriander flowers pack a punch with a strong cilantro and citrus-y taste.

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