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Cucumber Salad

Cucumber Salad with crisp cucumbers, red cherry tomatoes, and sweet corn tossed in a bright citrus vinaigrette for a crunchy, creamy-leaning bite. This quick toss-style salad is made for warm-weather sides, with cool greens and juicy bursts in every forkful.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

Salad base
  • 2 cucumbers Use firm cucumbers for the best crunch.
  • 1 cup cherry tomatoes Halve for quick tossing and even coating.
  • 1 cup corn kernels Use cooked corn (fresh, thawed frozen, or canned).
  • 4 romaine hearts Chopped for crisp, bite-sized texture.
Citrus vinaigrette
  • 1 tbsp olive oil
  • 2 tbsp orange juice Fresh or bottled works.
  • 1 tbsp lime juice For bright, tangy flavor.
  • 1 tbsp honey Balances the citrus.
  • 1 tsp Dijon mustard Helps emulsify the dressing.
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.25 cup plain Greek yogurt Adds creamy body without losing crunch.

Method
 

Prep the salad ingredients
  1. Chop the romaine hearts into bite-size pieces and place them in a large salad bowl. Aim for crisp, even pieces so every bite stays textured.
  2. Slice the cucumbers into thin half-moons and set aside. Keep slices fairly uniform so they toss evenly with the dressing.
  3. Halve the cherry tomatoes and add them to the bowl. Keep them dry so the vinaigrette doesn’t dilute too quickly.
  4. Add the corn kernels to the bowl. Use room-temperature corn for the best contrast and to prevent the salad from warming.
Make the citrus vinaigrette
  1. Whisk olive oil, orange juice, lime juice, honey, Dijon mustard, salt, and black pepper until combined. The mixture should look glossy and well-blended.
  2. Stir in Greek yogurt until smooth and lightly thickened. Stop when the dressing coats a spoon, then adjust salt or citrus if needed.
Toss and serve
  1. Pour the vinaigrette over the prepared salad and toss gently to coat. Use a light hand so the cucumbers stay crisp and the greens don’t bruise.
  2. Rest the salad for 10 minutes in the refrigerator before serving. This short chill helps the citrus dressing cling without making the cucumbers soggy.

Notes

Prep ingredients ahead for faster assembly, and toss with dressing right before serving for maximum crunch. Refrigerate leftovers in an airtight container up to 2 days; the cucumbers will soften slightly. Freezer: no. If you want a lighter version, replace Greek yogurt with an equal amount of silken tofu blended until smooth for a similar creamy texture.