🥒🥗 Cucumber Salad
A fresh, crunchy, and refreshing salad that’s quick to make and perfect as a side dish for almost any meal.
🛒 Ingredients
- 2–3 cucumbers, sliced thin
- 1/2 small red onion, thinly sliced (optional)
- 1–2 tbsp fresh dill or parsley (optional)
Dressing
- 2 tbsp vinegar (white, apple cider, or rice vinegar)
- 1 tbsp olive oil
- 1 tsp sugar or honey (optional, balances acidity)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- Optional: 1 clove garlic, minced
🍳 Instructions
1. Prepare vegetables
Slice cucumbers thinly.
If using onion, slice it very thin for best texture.
2. Make dressing
In a bowl, whisk together:
- vinegar
- olive oil
- salt
- pepper
- sugar/honey
- garlic (optional)
3. Combine
Add cucumbers (and onion) to the dressing.
Toss well to coat evenly.
4. Chill (optional but recommended)
Refrigerate for 10–20 minutes to enhance flavor.
5. Serve
Garnish with fresh herbs and serve cold.
💡 Tips
- Use English cucumbers for fewer seeds and less water
- Sprinkle salt and let cucumbers sit 10 minutes, then drain for less watery salad
- Add yogurt for a creamy version 🥛
- Great with grilled meats or spicy dishes 🌶️
If you want, I can also make:
- a creamy cucumber salad (Greek-style)
- a spicy Asian cucumber salad
- or a low-calorie diet cucumber salad bowl
