Cucumber Salad
Light, crisp, and refreshing, cucumber salad is a great side dish or appetizer.
Ingredients
- Cucumbers - 2-3 medium-sized, thinly sliced or diced.
- Red Onion - 1 small, thinly sliced.
- Fresh Dill - 2 tablespoons, finely chopped.
- Vinegar - 2-3 tablespoons (white wine vinegar, apple cider vinegar, or rice vinegar).
- Olive Oil - 1-2 tablespoons.
- Lemon Juice - 1 tablespoon, freshly squeezed.
- Salt and Pepper - To taste.
- Sugar or Honey - 1 teaspoon (optional for a touch of sweetness).
- Garlic - 1 clove, minced (optional for extra flavor).
- Cherry Tomatoes - Optional, halved for added color and flavor.
Instructions
Prepare the Cucumbers
- Wash the cucumbers thoroughly. Slice them thinly, either using a knife or mandoline, and place them in a large bowl. You can peel the cucumbers if desired, but leaving the skin on adds extra texture and nutrients.
Slice the Onion
- Thinly slice the red onion and add it to the bowl with the cucumbers. The onions provide a sharp flavor that complements the mild cucumbers.
Make the Dressing
- In a small bowl, whisk together the vinegar, olive oil, lemon juice, salt, pepper, and sugar or honey (if using). You can also add the minced garlic at this stage for a deeper flavor.
Combine the Ingredients
- Pour the dressing over the cucumber and onion mixture. Add the chopped fresh dill, which adds a fragrant herbal note, and gently toss the ingredients to ensure the cucumbers are evenly coated.
Chill and Serve
- Let the cucumber salad sit in the refrigerator for at least 15-20 minutes to allow the flavors to meld together. Before serving, give the salad a final toss. For extra color and taste, you can add halved cherry tomatoes on top.