Roasted Cucumber Salad

Sarah Wolfe
Roasted Cucumber Salad

Looking for a unique twist on your usual salad? This Roasted Cucumber Salad brings an unexpected depth of flavor by roasting cucumbers until they’re slightly caramelized and tender.

Roasted Cucumber Salad

Paired with fresh herbs, a light dressing, and other crunchy veggies, this salad is both refreshing and hearty. It’s a great side dish for summer barbecues or an interesting way to switch up your regular salad routine.

Let’s get into this easy and flavorful recipe!

Yield: Serves 4

Roasted Cucumber Salad

Roasted Cucumber Salad

This Roasted Cucumber Salad is a flavorful twist on the classic, with roasted cucumbers adding a subtle caramelized taste. It's a refreshing yet hearty side dish perfect for any meal, paired with fresh herbs, crunchy vegetables, and a light dressing.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 10 minutes

Ingredients

  • 2 large cucumbers, sliced lengthwise into quarters
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh dill, chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • 1/4 cup feta cheese, crumbled (optional)

Instructions

  1. Preheat the oven: Preheat your oven to 400°F (200°C).
  2. Prepare the cucumbers: Slice the cucumbers lengthwise into quarters and toss them with olive oil, salt, and pepper. Arrange the cucumber slices on a baking sheet in a single layer.
  3. Roast the cucumbers: Roast the cucumbers in the oven for 12-15 minutes, or until they are lightly browned and tender. Remove from the oven and allow them to cool slightly.
  4. Prepare the dressing: In a small bowl, whisk together the lemon juice, balsamic vinegar, honey, salt, and pepper until well combined.
  5. Assemble the salad: In a large bowl, combine the roasted cucumbers, cherry tomatoes, red onion, and fresh dill. Drizzle the dressing over the salad and toss gently to combine.
  6. Add finishing touches: If using, sprinkle crumbled feta cheese over the top of the salad. Serve immediately or refrigerate for 10-15 minutes for a chilled version.

Notes

Notes:

  • Roasting tip: Make sure to roast the cucumbers in a single layer to ensure even caramelization.
  • Customizable: You can add other roasted vegetables like bell peppers or zucchini to make this salad more hearty.
  • Herb substitution: If you’re not a fan of dill, you can substitute it with fresh parsley or cilantro.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 125Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 8mgSodium: 166mgCarbohydrates: 10gFiber: 1gSugar: 6gProtein: 3g

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Frequently Asked Questions

Can I use another type of cucumber?

Yes, you can use English cucumbers or Persian cucumbers if you prefer. Just adjust the roasting time as needed based on their size.

Is it necessary to roast the cucumbers?

While roasting adds a unique flavor, you can also serve this salad with raw cucumbers for a fresher, crunchier texture.

How long does this salad last in the fridge?

This salad can be stored in the fridge for up to 2 days. However, it’s best enjoyed fresh as the roasted cucumbers may soften over time.

Wrapping it up

This Roasted Cucumber Salad is a delicious way to bring out the rich flavors of cucumbers while keeping the dish light and refreshing.

With its blend of roasted vegetables, fresh herbs, and a simple dressing, it’s an easy and healthy side dish that will surprise and delight. Try it out at your next meal and enjoy the unique combination of textures and tastes!

Total
4
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