Cucumber-Veggie Salad

June 10, 2010
0 Ratings
Author Notes

I was fixing to make a favorite cucumber salad recipe when I realized I had not gotten enough cucumbers at the store. Instead, I used the one cucumber I had along with veggies and herbs on hand, and created this salad that we love much more than the recipe I planned to make. —katiebakes

  • Serves 4
  • 1 english cucumber, quartered and sliced
  • 2 tablespoons finely chopped onion
  • 1/2 cup julienned carrot
  • 1/2 cup cooked shelled edamame
  • 3 tablespoons chopped fresh mint
  • 3 tablespoons chopped fresh fennel fronds
  • zest of one lemon
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • sea salt, to taste
  • freshly ground black pepper, to taste
  • 6 tablespoons crumbled feta cheese
In This Recipe
  1. Place cucumber slices in a colander; salt well and let stand 30 minutes. Pat well with paper towels.
  2. Combine all ingredients in a large serving bowl. Cover and chill at least one hour.
Contest Entries

See what other Food52ers are saying.

  • AntoniaJames
  • katiebakes

2 Reviews

AntoniaJames June 29, 2010
This looks really tasty! I'm looking forward to trying it soon. Stay tuned . . . . . ;o)
Author Comment
katiebakes July 10, 2010
Hope you enjoy it as much as we do