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Overhead angled view of cucumber salad with parsley, red onion, and sumac.
Lindsay Lehrer

Easy Cucumber Salad with Lemon and Sumac

A crisp, refreshing salad with Persian cucumbers, parsley, red onion, and a zesty lemon-sumac dressing.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 5
Calories: 50
Ingredients Equipment Method Video Notes

Ingredients
  

  • 3-4 Persian cucumbers
  • ½ bunch fresh parsley
  • ⅓ red onion
  • 2-3 tablespoon high-quality olive oil
  • 2 tablespoon red wine vinegar
  • 1 Juice of a lemon
  • ½ teaspoon sumac
  • Salt and pepper to taste

Equipment

  • Knife
  • cutting board
  • mixing bowl
  • Whisk

Method
 

  1. Wash and dry cucumbers. Cut in half horizontally, then slice thinly.
  2. Chop parsley and add to cucumbers.
  3. Thinly slice red onion and combine with salad.
  4. Add olive oil, red wine vinegar, lemon juice, sumac, salt, and pepper.
  5. Toss gently. Serve immediately or chill for 10–15 minutes.

Video

Notes

  • For ultra-thin cucumber slices, use a mandoline slicer or a sharp chef’s knife.
  • Always taste and adjust the dressing before adding it—sumac strength can vary depending on brand.
  • Add a sprinkle of extra sumac or cracked black pepper before serving for a pop of color and flavor.
  • This salad pairs beautifully with grilled chicken, fish, or any Mediterranean-inspired meal.