Cucumber Salad with Apple and Pear

This delightfully fresh Apple Pear and Cucumber Salad is cool and refreshing. It's the perfect chilled dish to serve on a hot summer's day.

*Disclaimer - This recipe was originally published in 2013. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

I have a question that just might surprise you just a little...

Mind if I get a little fresh with you?

If your home is overflowing with garden cucumbers (like ours is), I hope your answer is a resounding YES!

Crunchy, zesty, sweet, and tangy ... All of those flavors will dance across your taste buds and give your tongues a wake-up call.

Are you ready for it, baby?

Printable Recipe Card

Cold Cucumber Salad with Apple and Pear

Renee Goerger

This is a fresh and fruity new take on a chilled cucumber salad. It's sweet, savory, and oh so delicious!

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Prep Time 15 minutes mins

chill time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Course chilled side dish, Vegetable - Side Dish

Cuisine American

Servings 6 servings

Calories 154 kcal

Equipment

• ▢
  Mixing Bowls
• ▢
  vegetable peeler
• ▢
  chef's knife
• ▢
  cutting board
• ▢
  strainer
• ▢
  measuring cups and spoons
• ▢
  jar with tight fitting lid
• ▢
  wooden spoon or spatula
• ▢
  plastic wrap

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the dressing:

• ▢ ¼ cup apple cider vinegar
• ▢ 4 tablespoons extra virgin olive oil
• ▢ 2 tablespoons whole-grain mustard
• ▢ 2 tablespoons fresh chopped dill or 2 teaspoons dried dill
• ▢ 2 teaspoons brown sugar
• ▢ ⅛ teaspoon fresh cracked black pepper

For the salad:

• ▢ 1 Pink Lady apple peeled (optional), cored, and medium diced (the peels will give you additional color)
• ▢ 1 Bartlett or Anjou pear cored and medium diced
• ▢ 1 medium cucumber peeled, seeded, and medium diced
• ▢ 1 medium red bell pepper seeded and medium diced
• ▢ 1 medium sweet onion peeled and medium diced
• ▢ ½ teaspoon kosher salt

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Instructions

 

• -Place all the dressing ingredients into a container with a tight-fitting lid.
• -Shake the container vigorously to emulsify all the dressing ingredients and set aside.
• -Add all the salad ingredients in a large bowl and stir to combine.
• -Mix ½ of the dressing over the salad and stir to combine. (You may add more dressing after you've tasted it, but start with only half and see what you think.)
• -Place the dressed salad into the fridge and allow the flavors to marry for at least 3 hours.
• -Serve with additional dressing if desired.
• *Note - you may want to make extra of this dressing to have on hand in the fridge. It would make an excellent marinade for fish and a salad dressing for all sorts of lovely lettuce salads.

Video

Notes

Store in an airtight container with plastic wrap directly on the ingredients in the refrigerator for no more than three days.

Not recommended for freezing.

Nutrition

Serving: 1servingCalories: 154kcalCarbohydrates: 16gProtein: 1gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 256mgPotassium: 234mgFiber: 3gSugar: 12gVitamin A: 684IUVitamin C: 32mgCalcium: 27mgIron: 1mg

The reason this recipe is so delicious (besides all the fresh ingredients), is the time it spends in the fridge, with all those flavors blending and melding with each other before serving.

Please don't skip this step because, as we all know, some things just get better with age! Cheers to THAT!

Until we eat again, I hope you have a delicious day!