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Cucumber Chervil Salad

Cucumber Chervil Salad

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We have been on a big salad kick this summer.  It all started out when we both became sick after Memorial Day, and we had no desire to leave the house for anything.  I basically cooked some killer meals using only what we had in the pantry, and with what little produce was laying around.  Luckily we had an abundance of cucumbers left from a farmer’s market hall, and I was growing chervil. Next thing we knew this cucumber chervil salad became a staple at home.  

  Cucumber Chervil Salad | Chez Us 

I love how easy this salad is to make, it literally takes 7 minutes from start to finish.  It is full of refreshing flavors such as cucumbers, slivers of red onion and my favorite summer herb chervil.  If you do not have access to chervil, which, by the way, grows like a weed if you add it to your herb garden, you can substitute parsley.  

Chervil is the French parsley of the culinary world, and very underrated.   I love it as it has a mild aniseed flavor, which mingles with all of the ingredients in this recipe.  I really recommend finding it as it also compliments eggs, and is lovely tossed into all green salads or sprinkled on fish before grilling.

Since we first started enjoying this salad on its own, we have also paired it with grilled fish as well as chicken.  The slight Mediterranean flair of the recipe pairs nicely with a little hummus and flatbread for an easy lunch.  

Just remember that you need to enjoy it soon after making or your cucumbers will wilt, and you will not get the same crunchy bite that we enjoy with this recipe.

Happy Summer!


Yield: 2 servings

Cucumber Chervil Salad

Cucumber Chervil Salad | Chez Us

Delicate chervil adds a lovely anise flavor to this light and refreshing cucumber salad. Lovely on it's own or alongside grilled fish or meat. We also like spreading a pita with hummus and topping with this salad for a light lunch.

Prep Time 10 minutes
Total Time 10 minutes


  • 1 large cucumber, washed and peeled
  • 1/8 cup thinly sliced red onion
  • 1/2 cup chervil leaves
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons olive oil
  • maldon salt
  • black pepper


    Thinly slice the cucumber and red onion.  Place into a salad bowl.

    Add the chervil leaves, then drizzle in the lemon juice and olive oil.

    Sprinkle a little of the salt and pepper over the top of the salad.  Gently toss together.




Chervil is more delicate with mild anise flavor. If you cannot find chervil you can use parsley though it will be a bit different.

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Brian @ A Thought For Food

Sunday 13th of July 2014

Yay for cucumber salad. Love how we are blog twinsies this week. :-) And I love the differences in our recipes too! Need to start adding a little red onion to mine. Think that's a great addition.


Sunday 13th of July 2014

Have never heard of chervil and I'm guessing it's probably not available easily here in Thailand, but I'll give this a whirl with parsley. I love salads with cucumbers, and we get a lot of them here, but this is a nice variation on the theme. Thanks :)

And lovely photo, btw.

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