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Cucumber Salad

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  • Author: clara
  • 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

Description

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.

Ingredients

Units 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

  1. Prepare the cucumbers:
    • Thinly slice the cucumbers using a knife or mandoline for even slices. Place them in a large mixing bowl.
  2. Add the onions:
    • Add the thinly sliced red onion to the cucumbers.
  3. Make the dressing:
    • In a small bowl, whisk together the vinegar, sugar, salt, and black pepper until the sugar is dissolved.
  4. Combine the salad:
    • Pour the dressing over the cucumbers and onions. Toss gently to coat the vegetables evenly.
  5. 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.

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.

Find it online: https://recipe.ukfinda.com/cucumber-salad.htm