On a warm summer afternoon, when you’re craving something cool, refreshing, and bursting with flavor, you need to try this cilantro and cucumber salad. The cucumber, crisp and juicy, paired with the crunch of red and yellow peppers, is the perfect combination.
Add in some cilantro, the sassy cousin of parsley, plus a simple tangy dressing of olive oil and lime, and you’ve got a fresh and delicious salad that pairs with just about anything.
I’m all about quick and easy meals, especially in the summer when the kitchen can end up feeling like a sauna. It takes less than 20 minutes to whip up, making it a great option for a last-minute picnic contribution.
And if you have leftover chicken or shrimp - toss it in! You can basically throw any veggies you have on hand into the recipe, so it's a great way to use up anything sitting in your crisper. Alternatively, hit your local farmers market to see what’s in season and add it to the mix.
Another great thing about this salad is that it stores well in the fridge as we scoop out the seeds of the cucumber ahead of time, so the salad doesn’t turn watery when it sits, meaning you can make it ahead of time.
FAQs
How do I store cucumber and cilantro salad?
Keep it cool and covered in the fridge for up to 3 days.
What can I serve with cucumber and cilantro salad?
This salad shines alongside grilled fish, tacos, or even just a big stack of sandwiches. It's a versatile friend who plays well with everyone.
Can I make the salad ahead of time?
Absolutely! Just prep all the veggies and store them separately. The magic happens when the dressing meets the cucumbers, so hold off on that until you're ready to serve.
Will the cucumbers turn the salad watery?
Cucumbers can be drama queens when it comes to water, but fear not! I like to scoop out the seeds before chopping, as they're the main culprits.
Can I add protein to make it more filling?
Go for it! Grilled chicken is a classic choice, but don't be shy with shrimp, scallops, or even crispy tofu for a vegetarian twist.
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