CSA Cooking: Cucumber & Zucchini Salad in a Lemon Vinaigrette

This week, I got two pounds of zucchini and two pounds of cucumbers from our local CSA.  With such a large quantity, I decided to make two different salads with these vegetables!!

Cucumber Zucchini Salad Recipe @FoodMarriage

The first recipe I attempted was something I adapted from Cristina Ferrare’s “Big Bowl of Love” cookbook.  I have made three of her recipes before…all with great results: Smashed Yukon Gold Potatoes, Chunky Chocolate Raisin Walnut Cookies, and Rigatoni with Broccoli & Chicken in a Garlic Olive Oil Sauce.

For this recipe, I got to use my fresh cucumbers and zucchini from the farm AND some fresh herbs that I snipped from farm’s herb garden!  The lemon vinaigrette made with the fresh mint, dill, and parsley was so refreshing!

Cucumber and Zucchini Salad in a Lemon Vinaigrette

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: One large platter.

Cucumber and Zucchini Salad in a Lemon Vinaigrette


  • 2 cucumbers
  • 2 zucchini
  • 1/2 lemon
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon chopped mint
  • 2 tablespoons chopped dill
  • 1 tablespoon chopped parsley
  • Feta cheese
  • Glazed Walnuts
  • Salt & Pepper


  • Slice your cucumbers and zucchini using a mandolin slicer (use the thinnest setting possible).
  • Display your cucumbers and zucchini on a serving platter, laying one piece on top of each other and alternating the cucumbers and zucchini.
  • Mix the olive oil, vinegar, juice from half a lemon, mint, dill and parsley together. (I used a food processor just to mix it really well)
  • Drizzle your dressing over the cucumbers and zucchini.
  • Sprinkle as much feta cheese and walnuts as you would like over top of the cucumbers and zucchini. Sprinkle salt and pepper to season.


This salad makes for a great presentation!

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xoxo, Food Marriage