Ah, a cucumber salad—refreshing, crisp, and super easy! Here’s a simple but flavorful recipe:
Classic Cucumber Salad
Ingredients
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2 medium cucumbers, thinly sliced (peel if you like)
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½ small red onion, thinly sliced
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¼ cup vinegar (white, apple cider, or rice vinegar)
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2 tablespoons sugar (adjust to taste)
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½ teaspoon salt
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¼ teaspoon black pepper
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1–2 tablespoons fresh dill, chopped (optional, but highly recommended)
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1–2 tablespoons olive oil (optional, for richness)
Instructions
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Prep the vegetables
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Slice cucumbers thinly (a mandoline works great).
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Slice the red onion thinly.
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Place in a bowl and sprinkle with salt. Let sit 10 minutes, then drain excess water (optional, makes it less watery).
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Make the dressing
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In a small bowl, whisk together vinegar, sugar, black pepper, and olive oil if using.
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Stir until sugar is dissolved.
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Combine
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Toss cucumbers and onions with the dressing.
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Add chopped dill and mix gently.
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Chill and serve
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Refrigerate for at least 30 minutes to let flavors meld.
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Serve cold as a side dish with grilled meats, sandwiches, or on a picnic.
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Optional Upgrades
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Creamy version: Add ¼ cup sour cream or Greek yogurt for a creamy cucumber salad.
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Spicy twist: Add a pinch of red pepper flakes.
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Crunchy add-ins: Sliced radishes, bell peppers, or cherry tomatoes.
If you want, I can give you a super tangy Asian-style cucumber salad that’s sweet, sour, and slightly spicy—it’s insanely refreshing and only takes 10 minutes.