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The hot humid dog days of summer are coming, and nothing is as cooling (or as hydrating) as a cucumber salad. Unless it’s a fabulous cucumber dressing on your salad! Pair your cukes with some of the amazing produce and other food items you can find in season at the Market, and you have a recipe for summer deliciousness!

Cucumber Herb Vinaigrette

recipe from Eating Well

Pureed cucumber provides a mellow grassy flavor and a luxurious texture. Pureeing vegetables into a salad dressing is a great way to give it body (and to sneak in more low-cal vegetables). Experiment with tomatoes, arugula and/or roasted garlic to create your own dressing magic. 


  • 1 small cucumber, peeled, seeded and chopped
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red-wine vinegar
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon nonfat or low-fat plain yogurt
  • 1 teaspoon Dijon mustard
  • 1 teaspoon prepared horseradish
  • 1 teaspoon sugar
  • 1/2 teaspoon salt


Puree cucumber, oil, vinegar, chives, parsley, yogurt, mustard, horseradish, sugar and salt in a blender until smooth. Makes 20 servings. To Make Ahead: Cover and refrigerate for up to 3 days.

Here is a quintet of cool cucumber salads (using some of the other items you can find at the Market right now), to give you relief from the hottest of summer days!

Cucumber, Canteloupe and Squash Salad

Cucumber and Cherry Salad

Tomato, Cucumber, and Sweet Onion Salad with Cumin Salt

Chicken, Green Bean, and Cucumber Salad

Quinoa Salad with Tomatoes, Cucumbers, Green Peppers, and Arugula

photos are from Ken Burris for Eating Well (at top); left to right, Martha Stewart Living, Ray Kachatorian for Huffpost, and Every Day Food