Mound of cucumber salad with pita and tomato garnishes

Tart, Tangy, and Refreshing

The long, thin cucumber called either English, hothouse or seedless (there really are seeds, but they’re tiny and edible) is the one to find, both for ease of use and sweeter taste. It is usually wrapped in plastic, which eliminates the need for waxing, another bonus. This recipe is what might be termed an “almost pickle,” a 20-minute soak in two kinds of vinegar bringing the cuke to a softened and slightly tart state without calling for cooking or an unbearably long wait before eating this refreshing salad.

Prep Instructions

  • Yield: 8 (3/4 cup) servings
  • Prep Time: 20 minutes
  • Cook Time: None
  • Total Time: 20 minutes

Recipe Ingredients

  • 1 teaspoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon red wine vinegar
  • 1 teaspoon fresh garlic, minced
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1/2 to 1 tablespoons fresh oregano, minced
  • 1/4 cup red onions, diced
  • 1 3/4 cups plum tomatoes, chopped
  • 1 3/4 cups English cucumber, chopped
  • 1/4 cup fresh basil, julienned


  1. Follow the prep technique next to each ingredient.
  2. In a small bowl make vinaigrette with the oil, vinegars, garlic, salt, pepper and oregano. In a medium bowl combine the rest of the ingredients, fold in the vinaigrette and the fresh basil.
  3. Chill and serve.

Nutritional Data

Calories: 27.30
Fat: 0.71 g
Saturated Fat: 0.10 g
Cholesterol: 0 mg
Sodium: 33.15 mg
Carbohydrates: 4.68 g
Fiber: 1.37 g
Sugars: 2.91 g
Protein: 1.19 g
© AdventHealth