This Simple Cucumber Salad is packed with crunchy, fresh-from-the-garden flavor. It’s one of my favorite side dishes to make during the summer, a great companion to grilled meats, fish or pasta.
This simple cucumber salad is tasty right when you make it, but it’s even better after a couple of hours marinating in the fridge. You can serve the salad room temperature or cold, so I often pack it with me if I’m going someplace that might not have GF options. It’s perfect for BBQs and potlucks, and is a wedding + baby shower menu staple for me, since I can make it the day before.
I grow English and Armenian cucumbers, so that’s what I use in this recipe, but any slicing cucumber will do just fine. If you’d like thinner slices, use a mandoline or handheld slicer. I like my slices a little thicker, since I usually make a double batch and leave some in the fridge for a day or two, so my trusty chef’s knife does just fine.
If you’re avoiding soy, you could use coconut aminos – I’ve done it and it’s equally delicious. Sometimes I swap the parsley for basil and add some grape tomatoes too – the light dressing does wonders with any fresh veggies thanks to the rice vinegar and soy sauce.
Simple Gluten-Free Cucumber Salad
This cucumber salad is light, fresh and crunchy, and makes the perfect pairing to your favorite spring and summer main dishes. And best of all, you can make it ahead of time!
- 3 TBSP toasted sesame oil
- 2 TBSP rice vinegar
- 1 tsp GF tamari soy sauce
- 1/2 tsp freshly ground black pepper
- 1/4 tsp sea salt
- squeeze of lemon juice, optional but encouraged
- 1 large or 2 medium cucumbers, sliced
- 3 mini sweet peppers or 1 red bell pepper, sliced
- about 1/4 cup fresh parsley, chopped
- In a large bowl, thoroughly whisk the sesame oil, vinegar, tamari, pepper, salt and lemon juice to combine. Add the sliced cucumber, peppers and parsley, and stir to coat. Serve immediately, or store in an airtight contain in the refrigerator for up to 2 days.