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Growing Minds is a program of Appalachian Sustainable Agriculture Project. ASAP’s mission is to help local farms thrive, link farmers to markets and supporters, and build healthy communities through connections to local food.

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Cucumber Salad

Ver esta receta en español. 

Cucumber Salad


  • 3 local cucumbers
  • 1/3 cup vinegar
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 2 cups cherry tomatoes, halved
  • 2/3 cup coarsely chopped red onion (optional)
  • 1/2 cup chopped fresh herbs (mint, dill, basil, OR cilantro)
  • 3 tablespoons olive oil
  • salt and pepper to taste


  1. Toss the cucumbers, vinegar, sugar, and salt together in a large bowl.
  2. Cover and let stand unrefrigerated for at least one hour, or up to 24 hours.
  3. When you are ready to serve the salad, add tomatoes, onion, fresh herb, and oil to the cucumber mixture and lightly stir.
  4. Season with salt and pepper.
  5. Serve with a sprig of mint, dill, cilantro, or basil on top.

Allow students to sample a selection of herbs and vote on which one to add to the recipe!


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