Cucumber Salad
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This salad is best made right before you top the soup, otherwise it will get a little too soggy and the colors will start to bleed. If you are going to make it, just to enjoy on it's own, it can be made ahead of time for sure!
Makes: 1 cup
  • 1 cup cucumber, diced small
  • ½ cup red onion, minced
  • ¼ cup fresh parsley, finely chopped
  • 2 tablespoons extra virgin olive oil
  • juice from 1 lemon
  • pinch sea salt
  • pinch black pepper
  1. Combine all of the ingredients in a bowl.
  2. Eat as is, or serve on top of the chilled summer soup.
Recipe by With Food + Love at