Cucumber Salad

Cucumber Salad Recipe
Photo: Johnny Miller; Styling: Sarah Smart
A white wine vinaigrette lightly dresses crispy cucumber slices, bell peppers, chives, and parsley, making Cucumber Salad a refreshing choice for a summer side salad.


Serves 4 (serving size: 3/4 cup)
Total time: 10 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 10 Minutes
Total: 10 Minutes

Nutritional Information

Calories 83
Fat 7 g
Satfat 1 g
Monofat 4.9 g
Polyfat 0.8 g
Protein 0.8 g
Carbohydrate 4.1 g
Fiber 1.2 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 124 mg
Calcium 14 mg


2 tablespoons extra-virgin olive oil
1 tablespoon white wine
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon sugar
1/2 cup (1-inch) slices red bell pepper
1/2 cup (1-inch) slices green bell pepper
3 tablespoons chopped fresh chives
1 tablespoon chopped fresh flat-leaf parsley
1 English cucumber, sliced


1. Combine the first 6 ingredients in a medium bowl, stirring with a whisk.

2. Add bell peppers and remaining ingredients to wine mixture; toss gently to coat.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Deb Wise,

Cooking Light

June 2013
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