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Cucumber Salad

These everyday kitchen ingredients make for a tasty side dish, perfect for summer grilling days or served with a side of roasted vegetables.

Summer Vegetable Salad.jpg


  • 2 (800 g) medium english cucumber, halved lengthwise
  • 1 (165 g) medium red onion, peeled, halved
  • 1 1/2 cups (250 g) cherry tomatoes, halved
  • 1 lemon, juice and zest only
  • 1/4 cups (60 ml) citrus champagne vinegar
  • 3 sprigs fresh dill, chopped, about 2 Tablespoons
  • 2 Tablespoons extra virgin olive oil, optional
  • 1 teaspoon sea salt, optional


  1. Use a microplane or grater to zest the lemon. Juice the lemon and set aside with the zest.
  2. Place the Fine Slicing Disc Blade into the Food Processor Work Bowl and secure the lid.
  3. Start the processor and feed the cucumbers through the large food chute, using the small food pusher to help. Once cucumbers are sliced, stop the processor and repeat the same process with the red onions.
  4. Remove ingredients from the Food Processor Work Bowl and add to a medium bowl along with the cherry tomatoes, lemon zest and juice, vinegar, dill, oil and sea salt. Stir gently to combine.

Chef's Notes

  • This salad should be assembled as close to serving as possible, otherwise the cucumbers should be squeezed and drained of their liquid before putting the salad together.
  • Adding a light crumble of feta or goat cheese is a nice touch to this salad, tossed in lightly just before serving. Using a high-quality vinegar, extra virgin olive oil and sea salt makes all the difference in this dish!

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