Type what you have

Ingredients

• ✓ cucumber
• balsamic vinegar
• roma tomato
• mozzarella cheese
• basil
• olive oil
• salt
• black pepper

Instructions

1. 1 Bring balsamic vinegar to a boil in a small saucepan over medium heat. Boil until reduced to 1/4 cup, about 8 minutes. Remove from the heat and allow to cool to room temperature.
2. 2 While the balsamic vinegar is cooling, arrange tomatoes, cucumber, mozzarella slices, and basil leaves in a layered pattern on a small serving platter until the platter is covered. Drizzle with olive oil and season with salt and pepper.
3. 3 Drizzle 1 to 2 tablespoons of the cooled balsamic vinegar over the salad. Serve immediately.

By Kim

Ingredients

• ✓ cucumber
• red onion
• white wine vinegar
• sugar
• ginger paste
• black sesame seed

Instructions

1. 1 Peel cucumbers, cut in half lengthwise, and scoop out the seeds. Cut each half into 1/4-inch slices and place in a medium bowl. Stir in red onion slices and set aside.
2. 2 Whisk vinegar, sugar, and ginger paste together in a small bowl until the sugar is dissolved. Add dressing to cucumber mixture and mix well. Stir in sesame seeds and refrigerate for about 1 hour to let the flavors meld.

By lutzflcat

Ingredients

• ✓ cucumber
• salt
• red onion
• white vinegar
• water
• white sugar
• dill

Instructions

1. 1 Combine sliced cucumbers and salt in a large bowl and let sweat for 1 hour. Drain liquid and toss cucumbers with onion slices.
2. 2 Combine white vinegar and water in a saucepan over medium-low heat. Stir in sugar until dissolved and simmer until liquid turns clear, 3 to 5 minutes. Pour dressing over cucumbers and onions and stir in dill.
3. 3 Cover and refrigerate for 1 hour.

By Karin Coleman

Ingredients

• ✓ cucumber
• sour cream
• yogurt
• parsley
• cilantro
• cumin
• salt

Instructions

1. 1 In a medium bowl, combine the cucumber, sour cream, yogurt, parsley, cilantro, cumin and salt. Mix well. Cover and refrigerate for 2 hours before serving.

By Traci Poole

Ingredients

• ✓ cucumber
• cherry tomato
• italian seasoning
• garlic
• onion
• salt
• black pepper
• salad dressing

Instructions

1. 1 Combine cucumbers and tomatoes in a bowl. Add Italian seasoning, garlic, onion, salt, and black pepper; stir well to combine.
2. 2 Drizzle Italian-style dressing into the bowl, stirring until cucumbers and tomatoes are evenly coated.
3. 3 Cover and chill salad for 1 hour. Toss well before serving.

By Candy Apple

Ingredients

• ✓ cucumber
• rice wine vinegar
• white sugar
• soy sauce
• sesame seed

Instructions

1. 1 Peel cucumbers. Halve lengthwise and remove seeds. Slice into 1/4-inch thick half moons.
2. 2 Mix vinegar, sugar, and soy sauce together in a bowl until sugar is completely dissolved. Add cucumbers and stir until coated. Cover and refrigerate for at least 2 hours before serving. Sprinkle with sesame seeds and serve cold.

By Kelly Joy

Ingredients

• ✓ cucumber
• salt
• green onion
• green bell pepper
• red bell pepper
• rice vinegar
• sesame oil
• red pepper flakes
• cilantro

Instructions

1. 1 Cut cucumber in half lengthwise and gently scrape out seeds with a spoon. Cut each half crosswise into 2-inch pieces. Cut each piece lengthwise into thin, uniform strips and transfer to a bowl. Toss cucumber with 1 teaspoon salt and let stand 15 minutes.
2. 2 Meanwhile, cut green onions and bell peppers into thin, uniform strips, about 2 inches long.
3. 3 Transfer cucumber to a fine-mesh sieve, rinse, and drain well. Whisk together vinegar, sesame oil, crushed red pepper, and remaining 1/4 teaspoon salt in a large bowl. Add cucumber, green onions, bell peppers, and cilantro, and toss well.

By Sunday

Ingredients

• ✓ cucumber
• peach
• tomato
• red onion
• cream of coconut
• cilantro
• lime juice
• chili powder

Instructions

1. 1 Stir together peaches, cucumber, tomato, red onion, cream of coconut, cilantro, lime juice, and chili powder in a large bowl. Place in the refrigerator until flavors combine, about 1 to 2 hours. Serve at cool room temperature.

By Bito

Ingredients

• ✓ cucumber
• tomato
• red onion
• feta cheese
• green olive
• red wine vinegar

Instructions

1. 1 In a large bowl, toss together cucumbers, tomatoes, red onion, feta cheese, and green olives. Sprinkle with red wine vinegar. Refrigerate until serving.

By MIKEGINNY

Ingredients

• ✓ cucumber
• carrot
• rice wine vinegar
• sugar
• ginger
• salt

Instructions

1. 1 Peel cucumber and slice in half lengthwise. Scoop out the seeds and cut into 1/8-inch thick slices. Transfer to a medium bowl with carrots.
2. 2 Mix vinegar, sugar, ginger, and salt in a small bowl until well combined. Pour over cucumber-carrot mixture; toss to coat. Refrigerate for 1 to 2 hours before serving.

By Anne Talbot-Kleeman

Ingredients

• ✓ cucumber
• mayonnaise
• ranch dressing mix
• zucchini
• green bell pepper

Instructions

1. 1 Stir mayonnaise and Ranch dressing mix together in a large bowl. Stir in the zucchini, cucumber, and bell pepper. Serve immediately.

By Vickie Spencer

Ingredients

• ✓ cucumber
• broccoli
• cauliflower
• green bell pepper
• carrot
• salad dressing

Instructions

1. 1 Bring a large pot of salted water to boil. Place the broccoli and cauliflower florets into the boiling water for one minute. Drain and rinse florets.
2. 2 Combine broccoli, cauliflower, bell pepper, cucumber, carrot and Italian salad dressing in a medium size mixing bowl. Cover the bowl and refrigerate the vegetables for one hour.

By Chris

Ingredients

• ✓ cucumber
• long-grain white rice
• water
• red onion
• celery
• feta cheese
• olive oil
• red wine vinegar

Instructions

1. 1 Place rice and water in a medium-size pot. Bring water to a boil, when boiled reduce heat to a simmer, cover pot and let rice cook until tender.
2. 2 In a large mixing bowl, combine red onion, celery, and cucumber. Crumble the feta into the bowl. Cover the vegetable mixture with cooked rice, cover and let sit for 5 minutes.
3. 3 Toss vegetable and feta with oil and vinegar, and serve.

By danielle

Ingredients

• ✓ cucumber
• rice paper
• rice vermicelli
• chicken
• mint
• tzatziki sauce

Instructions

1. 1 Fill a 9-inch pie plate with warm water. Dip 1 rice paper into water. Transfer to a work surface and let stand for a few seconds to soften.
2. 2 Snip cooked rice vermicelli and arrange 3 tablespoons vermicelli across the lower 1/3 of softened rice paper. Top with 1 ounce chicken, 1/4 cup cucumber, 1 tablespoon mint, and 1/2 tablespoon sauce. Fold and lightly press the bottom edge of rice paper over filling, tucking it underneath while rolling away from you. Fold in the sides and continue to roll up tightly. Repeat with remaining ingredients.

By Caitlyn Diimig, RD

Ingredients

• ✓ cucumber
• bread
• butter
• scallion
• parsley
• garlic
• salmon
• lemon

Instructions

1. 1 Toast bread slices in a toaster until golden and crispy, 1 to 2 minutes.
2. 2 Combine butter, scallion, parsley, and garlic in a small bowl.
3. 3 Spread each piece of bread with 1/2 tablespoon of herbed butter mixture. Layer with 2 slices of smoked salmon, followed by cucumber. Top with a squeeze of lemon juice. Cut on an angle and serve immediately.

By Hugatunity

Ingredients

• ✓ cucumber
• cooking spray
• firm tofu
• spring roll wrapper
• broccoli slaw
• thai peanut sauce

Instructions

1. 1 Spray a large pan or wok with cooking spray and heat over medium heat. Add tofu and cook, shaking the pan as needed, until browned on all sides, 8 to 10 minutes. Remove from the heat.
2. 2 Pour some water into a large, shallow plate. Place 1 spring roll wrapper in the water until soft, about 15 seconds, Remove to a work surface and place about 1 tablespoon tofu, 1 tablespoon cucumber, and 2 tablespoons broccoli slaw on the edge of the wrapper. Fold in the sides and wrap ingredients so it looks like an egg rolls. Repeat with remaining ingredients.
3. 3 Serve rolls with peanut sauce.

By Elise Wolff Goldstein

Ingredients

• ✓ cucumber
• feta cheese
• black olive
• tomato
• sun-dried tomato
• oil
• red onion

Instructions

1. 1 In a large salad bowl, toss together the cucumbers, feta cheese, olives, roma tomatoes, sun-dried tomatoes, 2 tablespoons reserved sun-dried tomato oil, and red onion. Chill until serving.

By Heather Shevlin

Ingredients

• ✓ cucumber
• cranberry
• white sugar
• orange liqueur
• celery
• jalapeno pepper

Instructions

1. 1 Place cranberries into a food processor, and pulse until finely chopped. They should still have some texture.
2. 2 Transfer to a serving bowl; stir in sugar, orange liqueur, cucumber, celery and jalapeño. Let sit at room temperature for 15 minutes before serving to blend the flavors.

By Peach822

Ingredients

• ✓ cucumber
• corn
• cherry tomato
• cilantro
• olive oil
• red onion
• lime juice
• cumin
• garlic powder
• salt
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium-high heat.
2. 2 Grill corn for 15 minutes, turning every few minutes. Transfer to a cutting board and let cool for 5 minutes.
3. 3 Cut corn from the cob and place in a large bowl. Add cucumber, cherry tomatoes, cilantro, olive oil, red onion, lime juice, cumin, garlic powder, salt, and pepper; stir to combine.
4. 4 Cover and refrigerate for at least 1 hour before serving.

By Soup Loving Nicole

Ingredients

• ✓ cucumber
• cilantro
• lime
• garlic
• sambal oelek
• red pepper flakes
• salt

Instructions

1. 1 Mix cucumber, cilantro, lime juice, garlic, sambal oelek, red pepper flakes, and salt together in a bowl until evenly combined; allow to sit until flavors blend, at least 10 minutes.

By Alli Shircliff

Ingredients

• ✓ cucumber
• watermelon
• strawberry
• feta cheese
• mint
• basil
• lime
• walnut

Instructions

1. 1 Combine cucumber, watermelon, strawberries, feta cheese, mint, and basil in a bowl; carefully mix to combine. Squeeze lime juice on top. Sprinkle salad with walnuts and garnish with additional mint leaves before serving.

By Mort McManus

Ingredients

• ✓ cucumber
• salt
• sugar
• ginger root
• rice vinegar
• soy sauce
• sesame seed

Instructions

1. 1 Peel 4 strips off each cucumber using a vegetable peeler, leaving some of the peel in place for a striped look. Slice off the ends and cut cucumbers in half lengthwise.
2. 2 Slice cucumbers into very thin slices using a mandoline, or carefully with a knife. Place in a bowl and sprinkle with salt. Stir until well combined and set aside for 5 minutes.
3. 3 Meanwhile, whisk sugar, ginger, vinegar, and soy sauce in a bowl until well combined.
4. 4 Squeeze excess liquid out of cucumbers using your hands or a clean tea towel. Toss cucumbers with the dressing. Stir well and chill in the refrigerator for 1 hour before serving.
5. 5 Just before serving, sprinkle each portion with sesame seeds. Enjoy!

By ChefJackie

Ingredients

• ✓ cucumber
• lemon
• lime
• chicken breast
• lemon pepper seasoning
• iceberg lettuce
• carrot
• tomato
• green onion

Instructions

1. 1 Roll lemons and limes on a cutting board to release the juices; cut in half and squeeze 1/2 of the juice onto chicken breasts. Sprinkle with 1/2 of the lemon-pepper seasoning, and let marinate for about 5 minutes.
2. 2 Meanwhile, preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Toss lettuce, carrots, tomatoes, cucumbers, and green onions together in a large salad bowl.
4. 4 Turn marinated chicken over and sprinkle other side with remaining lemon-pepper seasoning.
5. 5 Cook chicken on the preheated grill until no longer pink in the centers and juices run clear, 5 to 7 minutes per side.
6. 6 Cut chicken into long strips and place on salad. Squeeze remaining lemon and lime juice on salad at the last minute before serving.

By REDNECKGRL

Ingredients

• ✓ cucumber
• summer sausage
• salami
• cheddar cheese
• white cheddar cheese
• cracker
• green olive
• dijon mustard

Instructions

1. 1 Starting in the center of a large wooden board or platter, arrange summer sausage, salami, and Cheddar cheeses alternately across the board in a decorative pattern.
2. 2 Arrange crackers in patterns in between the meats and cheeses.
3. 3 Place olives and cucumbers into small bowls and set onto the board. Set mustard onto board. Serve.

By LaDonna Langwell

Ingredients

• ✓ cucumber
• lime juice
• lime zest
• hot chile pepper
• white sugar
• shrimp
• mango
• mint
• rice vinegar

Instructions

1. 1 Whisk lime juice, lime zest, chile peppers, and sugar together in a bowl until dressing is smooth.
2. 2 Combine shrimp, mango, cucumber, and mint in a bowl; add dressing and toss to coat. Drizzle vinegar over salad.

By karbol

Ingredients

• ✓ cucumber
• tomato
• onion
• lemon juice
• mint
• salt
• black pepper

Instructions

1. 1 Mix cucumbers, tomato, onion, lemon juice, mint, salt, and pepper together in a bowl.

By Marianne

Ingredients

• ✓ cucumber
• tomato
• red onion
• olive oil
• salt
• banana pepper
• parsley

Instructions

1. 1 Combine tomatoes, cucumber, and red onion in a bowl. Drizzle with olive oil; stir. Season with salt. Sprinkle banana pepper slices on top; garnish with parsley.

By Bill Baldasti

Ingredients

• ✓ cucumber
• yogurt
• garlic
• shallot
• dill weed
• salt
• pepper

Instructions

1. 1 Stir yogurt, cucumbers, garlic, and shallot together in a medium bowl; season with dill, salt, and pepper. Refrigerate for at least 1 hour to blend flavors.

By SASHAYEGHI

Ingredients

• ✓ cucumber
• medium grain white rice
• water
• imitation crabmeat
• avocado
• teriyaki sauce
• black sesame seed

Instructions

1. 1 Rinse rice 3 times. Place in a saucepan and add water; bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from the heat and cool to room temperature, 15 to 20 minutes.
2. 2 Divide ingredients evenly and layer onto 4 plates as follows: rice, crab, cucumber slices, and avocado slices. Drizzle teriyaki over each plate and sprinkle with sesame seeds.

By Erin Pierson Barton

Ingredients

• ✓ cucumber
• white wine vinegar
• honey
• red chile flake
• salt
• hazelnut
• halloumi cheese
• mint
• fig

Instructions

1. 1 Cut cucumber into chunky half-moons, then scrape out the core. Place cucumber in a medium bowl with vinegar, honey, chile flakes, and salt; set aside to pickle for 10 to 15 minutes.
2. 2 While the cucumbers are pickling, toast hazelnuts in a medium skillet over medium heat until browned and fragrant, 5 to 10 minutes. Remove from the skillet and chop coarsely when cool enough to handle.
3. 3 Slice halloumi cheese into 3/8-inch slices and place in a nonstick skillet over medium heat. Cook until crisp, 2 to 3 minutes per side.
4. 4 Mix chopped hazelnuts and mint into the pickled cucumbers. Add halloumi and figs and toss to coat.

By OneWholesomeMeal