Cucumber Salad
This cucumber salad features crisp cucumbers, fresh herbs, and a zesty dressing, offering a refreshing and flavorful side dish that is quick and easy to prepare.
Ingredients
Main ingredients
- 4 medium cucumbers, thinly sliced Pick firm, fresh cucumbers for a satisfying crunch.
- 1 small red onion, thinly sliced Rinse under cold water if too strong.
- 1/2 cup vinegar (white or apple cider) You can experiment with different types.
- 1/4 cup olive oil
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh dill (or parsley), chopped Dill or parsley can be used based on your preference.
Instructions
Preparation
- Begin by washing the cucumbers thoroughly. Slice them thinly using a sharp knife or a mandoline for uniform pieces.
- Take the red onion and slice it thinly. If the flavor is too strong for your liking, rinse the slices under cold water to mellow the taste.
- In a medium bowl, whisk together the vinegar, olive oil, sugar, salt, and pepper. Taste and adjust according to your preference.
- In a large mixing bowl, combine the sliced cucumbers, red onions, and fresh dill.
- Pour the dressing over the cucumber and onion mixture. Toss gently until everything is well coated.
- For best results, let the salad chill in the refrigerator for about 15 minutes before serving to allow the flavors to meld together beautifully.
Notes
Leftover cucumber salad can be stored in an airtight container in the refrigerator for up to three days. It’s ideal to serve it fresh. Also, avoid sogginess by salting cucumbers beforehand and letting them drain for about 20 minutes if preparing ahead.