cucumber salad

Sesame Cucumber Salad is light, refreshing, and vibrant in flavor. It&#039;s the perfect summer side dish or companion to any Southeast Asian inspired meal.

Sesame Cucumber Salad

rice vinegar (0.70)

Tbsp sugar

tsp toasted sesame oil (0.05)

red pepper (0.02)

salt (0.02)

cucumbers (1.38)

green onions (0.13)

peanuts (0.12)

In a small bowl, combine the rice vinegar, sugar, sesame oil, crushed red pepper, and salt. Set the dressing aside.

Peel and slice the cucumber using your favorite method (see photos below for my technique). Place the sliced cucumbers in a large bowl.

Chop the peanuts into smaller pieces. Slice the green onions.

Add the peanuts, green onions, and dressing to the sliced cucumbers. Stir to combine. Serve immediately or refrigerate until ready to eat. Give the salad a brief stir before serving to redistribute the dressing and flavors.

https://embed.mediavine.com/videos/q338kn9nkxnkl1sjyp9i

Sesame Cucumber Salad is light, refreshing, and vibrant in flavor. It's the perfect summer side dish or companion to any Southest Asian inspired meal.

Panzanella

olive oil

French bread

salt

tomatoes,

hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick

red bell pepper,

yellow bell pepper,

onion,

basil leaves,

capers, drained

garlic

Dijon mustard

Champagne vinegar

black pepper

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

For the vinaigrette, whisk all the ingredients together.

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

This recipe has become legendary in my group of friends. I have made it so many times, and it never disappoints. I have sometimes added grilled shrimps or scallops to make it a bit more substantial. The only change I make is adding a bit of honey to the dressing for a touch of sweetness. 

Excellent. Three people ate the whole 12 servings!! Yummmmmm. 
((Could not find champagne vinegar so used rice vinegar.))

omg. its delish.  i did not have champagne vinegar so i used red wine vinegar .  still delish!  

Absolutely delicious! The capers add an extra tangy aspect that make this dish. Definitely let it sit for at least a half hour so the flavors can come together.

I've made this for friends several times and it's always been a hit. I've added mozzarella to it.<div><div><div>Once I added grilled chicken breast (cut up) and another time, I added chicken thighs. All turned out well, but it is spectacular as is.</div></div></div><div>I usually serve it while the croutons are still warm and crunchy. </div>

This has become one of my favorite summer recipes! If you have the opportunity &amp; time, visit the farmer’s market for vegetables and bread. While store bought works, there’s something about farmer’s market ingredients that makes it better.

A real favorite! Our son studied in Florence and his host mother made her version often. This recipe is easy and flavorful. I made it with rice vinegar the first time but now keep champagne vinegar on hand.

This recipe was excellent- bursting with flavor! A new favorite salad! Great for company- as beautiful as it is delicious! 

So good. You have to let the bread and tomatoes sit in the dressing for about 30 minutes. A little salt and the cucumbers will release even more liquid. The bread needs to be squishy. 

One of my absolute favorites! I make it all summer. I omit the peppers and capers and add chopped mozzarella. Wonderful!!

https://www.foodnetwork.com/videos/inas-panzanella-salad-recipe-0169866

Ina Garten's panzanella salad is a terrific way to use up stale or leftover bread. Learn how she does it in this Barefoot Contessa video.

Ina Garten's Panzanella Salad Recipe

<em>10 Minute Asian Cucumber Salad Recipe made with crunchy cucumber, onion, rice wine vinegar, and a few secret ingredients! An easy, light, refreshing Cucumber Salad that's guaranteed to be a hit. </em>

10 Minute Easy Asian Cucumber Salad Recipe

cucumbers

red onion

fined diced red pepper

rice wine vinegar

honey

sesame seeds

sesame oil

red pepper flakes

sea salt

Add VERY thinly sliced cucumber, sliced red onion, diced red pepper, and sesame seeds to a medium size bowl. Set aside.

In a small bowl mix together rice wine vinegar, honey, toasted sesame oil, red pepper flakes, and sea salt .

Add dressing to the cucumber bowl. Toss to mix everything.

Serve immediately or cover and let sit in the refrigerator for an hour or two to let all the flavors meld.

Can’t believe how quick and easy this recipe is! Incredibly tasty, too

Amazing salad idea with cucumber. Looks so healthy and delicious also. Will try it soon.

Love the Asian spin on this. This salad looks ridiculously fresh and healthy! Yummy!

I love finding new salads, the same old gets boring, thanks for this fab recipe!!

Yum, yum, yum!  What a great healthy salad!

My mouth is watering now It looks really fresh and green. I’ve never tried Persian cucumbers but it looks like they are polular around. Aw, I have to try these soon!!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1535742229/dko4fjr5rj8vtgnbd76o.mp4

An easy to make Asian Cucumber Salad that's full of crunchy cucumber, rice wine vinegar, and a few secret ingredients! Can be served as a refreshing summer salad or the condiment to a sandwich!

Asian Cucumber Salad

Need some cucumber inspiration? Try Japanese Cucumber Salad (Sunomono) in 4 ways! Marinated in vinegar, sugar, salt, and soy sauce, this sweet &amp; sour cucumber salad makes a perfect side dish. It&#039;s light, healthy, and incredibly refreshing!

Japanese Cucumber Salad (Sunomono)

Persian/Japanese cucumbers

Tbsp dried wakame seaweed ((2 g) (it will be 20-30 g after rehydrated))

½ Tbsp toasted white sesame seeds

Tbsp rice vinegar

½ tsp soy sauce ((Use GF soy sauce

imitation crab meat

octopus ((60 g) (skip for Vegetarian/Vegan))

Tbsp shirasu (boiled salted baby anchovies) ((12 g) (skip

Gather all the ingredients.

In a bowl, combine 4 Tbsp rice vinegar, 2 Tbsp granulated sugar, ½ tsp kosher salt, and&nbsp;½ tsp soy sauce. Whisk well together. If the vinegar taste is too strong, you can dilute with a very small amount of dashi (or water).

Make the Seasonings

Soak 1 Tbsp dried wakame seaweed in water and let it rehydrate for 10 minutes.

Peel the cucumbers’ skin alternately to create stripes. Then slice them thinly into rounds.

Sprinkle ½ tsp kosher salt and gently rub them against each other. Set aside for 5 minutes. Salt helps drawing liquid from cucumber (so that the liquid from cucumber will not be released after mixing with seasoning).

Squeeze water out from wakame seaweed and cucumber.  Add them into the bowl with seasoning and coat well.&nbsp;

Make Sunomono

Serve in an individual bowls or a large serving bowl. Sprinkle sesame seeds on top and it's ready to serve. Enjoy!

Variation 1 - Classic:

Cut 4 sticks of imitation crab into thirds and combine with cucumber and wakame seaweed mixture (from Step 4).&nbsp;

Variation 2 – with Imitation Crab:

Slice the octopus thinly and combine with cucumber and wakame seaweed mixture (from Step 4).

Variation 3 – with Boiled Octopus:

Combine shirasu with cucumber and wakame seaweed mixture (from Step 4).

Variation 4 – with Boiled Salted Baby Anchovies (shirasu):

Serve in an individual bowls or a large serving bowl. Sprinkle sesame seeds on top and it&#x27;s ready to serve. Enjoy! To store, keep in the airtight container and consume within 3-5 days (depending on other ingredients).

To serve ＆ Store

Try Ina Garten's fresh Greek Salad recipe from Barefoot Contessa on Food Network for a colorful veggie dish that's studded with salty olives and feta cheese.

Greek Salad

hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick

red bell pepper, large-diced

yellow bell pepper, large-diced

cherry or grape tomatoes, halved

red onion,

feta

calamata olives, pitted

garlic,

oregano

red wine vinegar

Place the cucumber, peppers, tomatoes and red onion in a large bowl.

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

Amazing and healthy dish. I added grilled shrimp for some protein. 

Pro tip: save the cucumber seeds and flesh and drop them into a pitcher of cold water. It’s the perfect healthy drink to accompany the salad. 

I would say average or just OK . I save the vinegar from pepperoncini jar and when I make Greek vinaigrettes I use that instead of red wine vinegar . You would be surprised how good it is , it gives the dressing a real tang . I also save the vinegar from the jar of hot peppers . Also give this a try for an Italian dressing , McCormick's sells these little spice grinders now , some times for $1 . Get the Italian and grind some fresh spices for your next Italian dressing , and use the pepperoncini vinegar . 

bon appetite TheReaper!

Good dressing. Almost used the bad red wine vinegar, then realized the recipe specifies "good red wine vinegar." Nearly messed up big time. Thanks Ina

We've been making this every week for months! We keep everything separate in containers  so it doesn't get soggy and put it together at dinner time. The dressing is perfect too! So happy my husband found this recipe. 

So easy and absolutely delicious.  I like to refrigerate this salad for about 1-2 hours before serving to let the flavors meld.  This salad is not only delicious, it is beautiful and colorful in presentation.  Everyone always love it!

Ina,<div>We love this salad, made it to your directions as always and it was a hit at a friends party this weekend. Its been one of our favorites since this summer when we first made it! </div><div>Thank you!</div><div> Highly recommend it to anyone who likes Ina's recipes as much as we do!</div>

This recipe is awesome and authentic Greek salad- all the goodies, no lettuce! I have never found this in any of her cookbooks.  Have I missed it? So beautiful in a clear glass bowl, such pretty colors. 

Fantastic!!! I served it in a warm pita with warm grilled chicken and my family loved it!


Great with infused olive oil too. Citrus flavor is my favorite.

This is my go to recipe for a Greek salad. The dressing is perfect!

https://www.foodnetwork.com/videos/inas-greek-salad-recipe-0170505

Ina Garten makes Greek Salad using fresh vegetables, feta cheese and her homemade vinaigrette dressing.

The Barefoot Contessa Makes Her Greek Salad Recipe

This refreshing cucumber salad is crunchy, slightly sweet and tangy with a bit of heat and will kickstart your tastebuds.

Simple spicy cucumber salad

cucumber

apple

Korean chili powder

fish sauce

lemon juice

sugar

In a medium bowl, whisk together the chili powder, fish sauce, sugar, sesame oil, garlic mince and lemon juice.

Add the cucumber and apple slices to the bowl and toss to combine. Add the sesame seeds and serve.

Greek Salad with Oregano Marinated Chicken

lemon, juiced

(6 to 7-ounce) boneless skinless chicken breasts

garlic, smashed

lettuce

cucumber,

vine-ripened tomatoes (about 3/4-pound),

red onion, very thinly sliced

kalamata olives, coarsely chopped

feta cheese

To marinate the chicken: In a non-reactive dish, combine the lemon juice, olive oil, oregano, salt, and pepper and mix together. Add the chicken breasts to the dish and rub both sides in the mixture. Cover the dish with plastic wrap and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.

To make the dressing: Combine all the ingredients in a resealable container and shake vigorously. Refrigerate until ready to serve, and then bring to room temperature before tossing salad.

Assemble the salad: cut off any dark tips and the bitter white bottoms from the romaine leaves. Cut the lettuce into 1-inch strips and place in a bowl that is large enough to hold all the salad ingredients comfortably. Scatter cucumbers, tomatoes, red onion, olives, and feta over the top. You can prepare the salad up to a few hours in advance. Cover it with a moist paper towel and refrigerate until 30 minutes before serving.

To cook the chicken: Heat a nonstick skillet or grill pan over high heat. Add the chicken breasts and cook, turning once, until well browned, about 4 to 5 minutes on each side or until cooked through. Let the chicken rest on a cutting board for a few minutes before slicing it into thin strips.

Give the dressing a good shake and pour it into a nice little serving bowl, using the lid to strain out the garlic.

Toss salad just before serving and fan chicken out on top.

This was so quick and easy!  Two of my fav words when I cook.  The only thing that i would recommend is that you allow the chicken at least an hour to marinate i only did mine for 30 minutes and think it would be better longer.  Other than that it was wonderful and so healthy!!!! It's a keeper!

Overall a great greek salad recipe but the real standout is the chicken.  I was going to marinate my boneless, skinless chicken breasts for four hours (to get the most flavor possible) but after two hours the lemon had started to cook the meat so I went ahead and grilled them.  I cannot tell you how wonderfully lemony and juicy they were.  This marinade is going in the permanent recipe file.  Thanks Dave!

Such a fresh bright taste.  I skipped the olives and loved it.

Excellent and quick marinade for chicken.  Very flavorful.

I served this dish when we had company and everyone loved it.  The chicken was the biggest hit of all.  The chicken had delicious flavor and was very moist.   This is a keeper in my recipe file.

<span class="o-AssetTitle__a-HeadlineText">Greek Salad with Oregano Marinated Chicken was delicious</span>

THIS DISH WAS SO EASY TO PREPARE AND TASTED SO WONDERFUL. I AM NOT GOOD AT MAKING HOME MADE DRESSING, BUT THIS ONE IS A KEEPER. THE CHICKEN FLAVOR IS WONDERFUL. YOU HAVE TO TRY THIS !

Better than expected.  Salad and chicken make a perfect light evening meal.

This is a great filling salad that is an easy dinner main course. My only suggestion is to double (or more) the dressing portion depending on how much you expect to make - definitely not enough for 4 servings.

kosher salt

olive oil,

head romaine lettuce

calamata olives,

Feta cheese, crumbled

English (seedless) cucumber, trimmed,

vine-ripened cherry tomatoes, halved

green pepper, trimmed, seeded, and diced

In a small bowl, whisk together the lemon juice, garlic, salt, and oil. Stir in the oregano and pepper to taste. Set aside.

When ready to serve: In a large bowl lightly toss the lettuce with some of the dressing. Divide the lettuce among 4 salad bowls. Scatter the olives, cheese, cucumber, tomatoes, onion, and peppers over the top of the greens. Serve and pass the remaining dressing at the table.

get good feta, it makes all the difference

I love this salad! It's a good way to eat healthy and fresh without being ordinary and bland. I did follow the directions given in "yes, the real thing" except for making a paste from the garlic and salt. I just pressed the garlic and added it with the salt to the EVOO and lemon juice to make the dressing. We don't really care for olives and my husband hates bell pepper, so I omitted those. Also, I substituted sweet onion for the red. We will make this again.  :)

I also followed the VA reviewers tips, minus making a paste from the garlic (the easier the better for me!).  Also, only marinated the veggies in the pepper and oregano for 30 min, but everything still came out great!  Very flavorful. And while I dont normally add lettuce to my greek salads, I thought the addition was nice. Sometimes I felt like our non-lettuce greek salad was too heavy/filling or dull.  The lettuce and adding the spices to the veggies (not the dressing) were a great change.  This recipe will become a regular recipe for us!  Husband loved it too.

My husband was craving a type of Greek salad sold in the grocery store deli department and I found this recipe.  I used all the ingredients except for the lettuce, so it was just a vegetable salad.  I also used Italian seasoning instead of oregano and it tasted great!  Very authentic and easy.  A great, fresh dish for Summer.

Use real Feta cheese to add an extra blast of flavor to the salad. Real feta is cheese is from Greece and made with a blend of sheep and goat milk not cow's milk. Dodoni is my favorite brand of Greece Feta cheese. You'll thank me later.  

This is an excellent Greek salad. Prep is very manageable and it impressed my dinner party. Would definitely recommend.<br />

Chef's Salad

Boston, Bibb, green or red leaf lettuce,

salt and black pepper

dressing of your choice, cheese

Swiss cheese,

ham,

chicken

rare roast beef,

eggs, shelled,

Hass avocado, diced

vine-ripened cherry or grape tomatoes, halved

kirby (pickling) cucumbers, sliced

croutons

Tear the lettuce into bite-sized pieces and put into a large mixing bowl. Season with salt and pepper to taste and toss with 1/2 cup of the dressing. Divide the lettuce among 4 large individual serving bowls. Arrange the cheese, meats, eggs, and avocado, like the spokes of a wheel, on top of each salad. Scatter the tomatoes, cucumbers, and croutons on top. Season with salt and pepper to taste. Serve and pass the remaining dressing at the table.

It was a delicious salad, also very pretty and fun to make.

I know it’s a salad but yummy! It’s easy to make you can eat it as a meal or a side!!!! 

It was a really good salad, but after buying everything that was in it, it was pretty pricey.

I only had 15 grape tomatoes. <div>Still turned out delicious. </div><div>I also subbed the Swiss cheese for marble. And used thousand island dressing. </div>

Horrible flavor. I definitely wouldn't recommend, because it has a terrible flavor ( i used organic yummy ingredients) and you can make something that is cheaper, tastes better and doesn't take all of your time. Overall don't make this salid. 

I can remember way back when I had to make individual Cobb salads for about thirty doctors. With help, of course. Seemed to take forever but once they were served, we went back into the kitchen and made our own...yummy stuff!

Guzaria is Greek tapas: many little dishes that can be snacked on for a fulfilling meal. Old Athens would gather at small bars at the end of a hard day to find community members, discuss the day, and share food and drink at a leisurely pace over the course of the evening. Ouzo and cold beer are the suggested beverages with your Guzaria menu. Guzaria Menu: Greek Salad, Grilled Pita Bread, Greek Meatballs in Wine Sauce, Baked Gigantes Beans and Grilled Shrimp.

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