Cucumber Salad
This refreshing cucumber salad is light, crisp, and perfect as a side dish for any meal. With its simple dressing and cooling flavors, it pairs wonderfully with grilled meats, sandwiches, or as part of a picnic spread.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad, Side Dish
- Method: No-cook
- Cuisine: International
Ingredients
Scale
- 2 large cucumbers (English or Persian cucumbers work best)
- 1/4 red onion, thinly sliced
- 1/4 cup (60 ml) white vinegar or apple cider vinegar
- 2 tablespoons granulated sugar (or honey, for a natural sweetener)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh dill, chopped (optional, for garnish)
Instructions
- Prepare the cucumbers:
- Thinly slice the cucumbers using a knife or mandoline for even slices. Place them in a large mixing bowl.
- Add the onions:
- Add the thinly sliced red onion to the cucumbers.
- Make the dressing:
- In a small bowl, whisk together the vinegar, sugar, salt, and black pepper until the sugar is dissolved.
- Combine the salad:
- Pour the dressing over the cucumbers and onions. Toss gently to coat the vegetables evenly.
- Chill and serve:
- Cover and refrigerate for at least 15–20 minutes to let the flavors meld. Serve chilled, garnished with fresh dill if desired.
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Notes
- For extra crunch, use Persian cucumbers and leave the skin on.
- Add cherry tomatoes or thinly sliced radishes for color and variety.
- This salad is best served fresh but can be stored in the refrigerator for up to 2 days.
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Find it online: https://ukfinda.com/cucumber-salad/