Fresh Cucumber and Orange Salad

There is very little that tastes as much of summer to me as this fresh cucumber and orange salad recipe. As we bask in the first warm rays of sunshine, there’s nothing quite like embracing the simplicity of fresh, vibrant ingredients to whip up a quick and satisfying meal. This vintage gem that never fails to tickle my taste buds: the classic cucumber and orange salad.

Picture this: A rustic wooden table under the blue sky and lush green trees. A bouquet of wild flowers, linen napkins and a fresh pitcher of ice cold lemonade. Next to it, a beautiful bowl of crisp cucumber slices and orange segments, tossed together in a zesty dressing. For some of us a beautiful memory, for others a nostalgic dream. 

What makes this salad so special? It’s all about the fresh factor. Think crunchy cucumbers bursting with hydration and tangy oranges that add a burst of sunshine to every bite. It’s a symphony of flavors that screams summer in every mouthful.

But more importantly, this recipe is the epitome of easy peasy (lemon squeezy). With just a handful of ingredients and a few minutes of prep time, you can whip up a bowl of goodness that will impress even the pickiest of eaters. Whether you’re hosting a barbecue or craving a light lunch on a scorching day, this salad has got your back.

There’s something so charming about revisiting old school recipes that have stood the test of time. It’s like taking a delicious trip down memory lane, putting a modern twist on the recipes of past generations.

So, if you’re craving a taste of summer that’s both simple and delicious, look no further than this delightful cucumber and orange salad.

Tools you may need

• Large chopping board

• Sharp kitchen knife

• Beautiful serving bowl

• A set of salad tongues 

Ingredients

Oranges

Lebanese Cucumbers

Balsamic vinegar

Salt and pepper to taste

How to make Fresh Cucumber and Orange Salad from scratch

This recipe is super simple to make and never disappoints. It brings together the fresh, zesty flavors of oranges and crisp cucumbers in a quick and easy salad. It’s the kind of dish that feels nostalgic yet contemporary, with a rustic charm that’s sure to delight your family and guests.

The Recipe

Start by washing your oranges and cucumber thoroughly. Dry with a clean kitchen towel to avoid you cutting your fingers in the next step.

Peel the oranges and slice them into 1 inch chunks, removing any seeds as you go. I like to cut out the white part in the middle of the orange as this distracts especially young eaters. Next, slice the Lebanese cucumbers into bite-sized pieces. While I like to cut these pieces around an inch big as well, using an entirely different shape can make the salad look even more interesting and beautiful.

Grab your favourite salad bowl and combine the orange chunks with the cucumber pieces. Gently toss them together, allowing the colors and juices to intermingle. This part is all about keeping it easy and carefree, just like throwing together a simple yet memorable dish on a lazy Sunday afternoon.

Drizzle the balsamic vinegar over the salad, distributing it evenly. The vinegar adds a tangy punch that complements the sweetness of the oranges and the coolness of the cucumber. Give everything another gentle toss to ensure the flavors are well-incorporated.

Sprinkle a pinch of salt and a crack of black pepper over the salad, adjusting the seasoning to your liking. Remember, it’s the little details like seasoning that elevate a simple dish to something truly special. Taste as you go to achieve that perfect balance of flavors.

Your fresh cucumber and orange salad is now ready to be enjoyed! Serve it as a light and refreshing side dish alongside barbecue foods like grilled meats and fish, rustic sourdough or as a standalone snack. It’s a quick and wholesome option for those busy days when you crave something simple yet satisfying.

Tips for making Fresh Cucumber and Orange Salad

• This salad is perfect to display as a fancy showstopper. Instead of cutting your cucumber and oranges into chunks, use a potato peeler to create thin, long strips of cucumber and section the orange.

• My kids absolutely love this salad and often take it to school. To prevent it from going soggy and gross, store it in a cooler with an ice pack.

• A few leaves of fresh mint make this summery delight even better.

• Experiment with a few different orange varieties (Navel, Blood etc) to give the salad more colour and a richer flavour profile. 

Frequently Asked Questions

How do you keep cucumber salad from getting soggy?

When using cucumbers in salad I usually keep the cucumber aside until just before serving. This allows me to have a fresh salad without excess water collected in the bottom of the bowl, but also makes the cucumber and other ingredients so much more crunchy than if I had pre-mixed everything hours beforehand. 

Do you peel cucumbers for salad?

In most cases I don’t peel my cucumber but use it with its peel. The only exception to this is a cucumber salad recipe I will share with you soon, which doesn’t quite taste as nice with the harder cucumber peel in it. 

Why do you salt cucumbers before salad?

Salting cucumbers before making a salad draws out excess moisture from the cucumbers, which helps prevent the salad from becoming too watery. It also enhances the flavor by slightly seasoning the cucumbers. While I don’t usually salt mine but instead just use a little less but more flavoursome dressing, a number of people seem to quite enjoy salting cucumbers before using them. 

What colour should cucumbers be inside?

Cucumbers should have a pale green or whitish color inside. If they appear to turn yellow or brown, it’s a sign that they are overripe or beginning to spoil. If that’s the case, do not eat them anymore. 

How long do cucumbers last in the fridge?

Cucumbers typically last about 1 to 2 weeks when stored properly in the fridge. I keep them in the vegetable drawer or a paper bag to help retain moisture and freshness. Storing them in a plastic bag seems to only ever make my cucumbers turn soggy after a few days, which doesn’t seem to happen when stored in a paper bag.