This cucumber salad is incredibly delicious, tasty, and makes a terrific starter. It tastes great as is, but you can add salt and pepper to your liking if you like. Just keep in mind to combine all the ingredients before adding the tomatoes, as they are quite delicate and do not hold up well to stirring once they have been chopped.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 large cucumber
- ¼ jicama, peeled and cut into matchsticks
- 1 lemon, zested
- ½ lemon, juiced
- 12 ounces white cherry tomatoes, quartered
Instructions
- Peel cucumber, alternating rows so that thin green strips of peel are left. Slice cucumber into thin rounds.
- Stir cucumber, jicama, lemon zest, and lemon juice together in a bowl until salad is evenly mixed. Gently fold tomatoes into salad.
Reviews
I made just enough for one. I am not a fan of juicy tomatoes so used a half of a firm Roma and it was fine. I tried it at first without salt but felt it needed a bit so I added it and it made all the difference to me!
This is very refreshing for a hot summer day, but I did find it to be very bland. In the very least, salt is needed. It’s also very dry, so the added salt did help draw out some moisture from the cucumber and tomatoes. I used red tomatoes instead of white, just for a nicer, more colorful presentation.
This was a great salad with Tamale Pie. I did not have white tomatoes so I used red cherry tomatoes. I also added a sprinkle of olive oil and s&p. Husband loved it.
I didn’t add the tomatoes and should have added half the zest. it was very refreshing.
Wow. Fresh and zesty. It’s like a cross between an apple and potatoe. This would be a great side for a steak or burgers.
very fresh, summery salad~also very good!! I added cilantro to it also
I added chopped sweet yellow pepper for a little color and flavor. Loved this salad. Keeps well in fridge for several days.
Very nice combination. Thanks!
It came out wonderful. I was looking for a light, fresh tasting cucumber salad and this was just that!
I bought jicama for the first time, always thought it was a strange thing. But if you haven’t tried it, this is a good recipe. The lemon tones down the jicama’s sweetness. Nice balance of flavors. I did not have cherry so I used 4 roma tomatoes. I think it would be a nice side dish for anytime you want something light & fresh.