Cucumber salad with lemon vinaigrette

Contributed by Preston Maring, MD

Cucumber salad with lemon vinaigrette

As a result of a recent Kaiser Permanente online newsletter, there were literally hundreds of new subscribers to this weekly farmers' market update and recipe. The timing was good as August 6 through 12 had been proclaimed National Farmers' Market Week by the Secretary of Agriculture for the United States.

This week and every week is a good time to buy some of your food directly from the farmers who grew it. Check out the days, times, and locations of all the Kaiser Permanente markets here.

During this time of year, the ingredients for this week's salad can be found at markets around the country. It is fresh, simple, light, and tasty.


  • 2 to 3 Japanese, Armenian, lemon or other cucumbers, thinly sliced (I don't peel them)
  • A handful of radishes, thinly sliced
  • Part of a red onion, thinly sliced
  • 1 to 2 stalks of celery, thinly sliced
  • 1/2 handful fresh mint leaves, sliced
  • 1 ounce feta cheese, crumbled
  • 2 tablespoons lemon juice (use Meyer lemons if you can find them – it's great if you have a friend with a Meyer lemon tree)
  • 4 to 6 Tbsp olive olive oil (you have to adjust the amount of oil and taste the dressing to see how "lemony" you like it)
  • Salt and freshly ground pepper
  • Chopped green onions, optional

The amounts of any of the ingredients are variable depending on taste and availability.


  1. Toss all the vegetables with the mint. 
  2. Whisk the lemon juice and olive oil together in a separate bowl and then dress the salad.
  3. Top with feta cheese and green onions, serve and enjoy.