Pin by Amie Winchester on FOOD & DRINK | Vegetable recipes, Cucumber salad recipes, Veggie dishes

introduction

This cucumber salad is simple, fresh, and quick. It uses sliced cucumber, a little onion, vinegar, oil, and herbs. You can make it in 10 minutes. It is light and good with many meals.

why make this recipe

You should make this recipe because it is fast, healthy, and uses few ingredients. It is cool on a hot day. It goes well with rice, bread, or grilled vegetables.

how to make Cucumber Salad

Ingredients :

• 2 large cucumbers, thinly sliced
• 1 small red onion, thinly sliced
• 2 tablespoons white vinegar or apple cider vinegar
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• 1 teaspoon sugar (optional)
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 2 tablespoons fresh dill or parsley, chopped

Directions :

1. Wash the cucumbers and slice them thin. Put slices in a bowl.
2. Peel and thinly slice the red onion. Add to the bowl.
3. In a small cup, mix vinegar, lemon juice, olive oil, sugar, salt, and pepper.
4. Pour the dressing over the cucumber and onion. Toss gently to coat.
5. Add chopped dill or parsley. Toss again.
6. Taste and add a little more salt or lemon if needed.
7. Let the salad rest 5–10 minutes before serving so flavors mix.

how to serve Cucumber Salad

Serve this salad cold or at room temperature. It works well with grilled vegetables, roasted chicken (no pork), or a simple sandwich. You can also add it to a bowl with rice or quinoa.

how to store Cucumber Salad

Store the salad in an airtight container in the fridge. Use within 2 days for best crunch. The cucumber will get softer if you keep it longer.

tips to make Cucumber Salad

• Slice cucumbers thin for the best texture.
• Drain excess liquid from cucumbers if they are very watery.
• Use fresh herbs for bright flavor. Dried herbs also work in a pinch.
• Adjust vinegar and sugar to your taste for more tang or sweetness.

variation

• Creamy version: add 3 tablespoons plain yogurt and mix well.
• Add tomatoes or bell pepper for more color.
• Add a little minced garlic for extra bite.

FAQs

Q: Can I use frozen cucumbers?
A: No. Frozen cucumbers are watery and soft. Use fresh cucumbers for crunch.

Q: Can I make this salad ahead?
A: Yes. Make it up to a day ahead and store in the fridge. Eat within 48 hours.

Q: Is there a low-salt option?
A: Yes. Use less salt and add a splash of lemon to keep flavor.

Q: Can I skip the sugar?
A: Yes. Sugar is optional. You can use a small amount of honey or leave it out.

Q: What if I do not have fresh herbs?
A: Use 1 teaspoon dried dill or parsley instead.

Conclusion

If you want a tangy side to pair with this salad, try this easy green tomato chutney recipe for a bright flavor. For a light read while you cook, check the Shutterbean favorite things giveaway post.

Cucumber Salad

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• Author: jena
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A quick and refreshing cucumber salad with onions, herbs, and a tangy dressing.

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Ingredients

Scale 1x2x3x

• 2 large cucumbers, thinly sliced
• 1 small red onion, thinly sliced
• 2 tablespoons white vinegar or apple cider vinegar
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• 1 teaspoon sugar (optional)
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 2 tablespoons fresh dill or parsley, chopped

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Instructions

1. Wash the cucumbers and slice them thin. Put slices in a bowl.
2. Peel and thinly slice the red onion. Add to the bowl.
3. In a small cup, mix vinegar, lemon juice, olive oil, sugar, salt, and pepper.
4. Pour the dressing over the cucumber and onion. Toss gently to coat.
5. Add chopped dill or parsley. Toss again.
6. Taste and add a little more salt or lemon if needed.
7. Let the salad rest 5–10 minutes before serving so flavors mix.

Notes

Store in an airtight container in the fridge. Use within 2 days for the best crunch.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No Cook
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 120
• Sugar: 2g
• Sodium: 200mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 0mg

Keywords: cucumber salad, fresh salad, quick recipe, healthy salad, side dish