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Cucumber Salad

A refreshing Cucumber Salad with crisp cucumbers and a tangy dressing, perfect for summer gatherings and quick meals.
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Prep Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Summer
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large cucumbers Thinly sliced for crunch.
  • 1/2 cup red onion Chopped into fine pieces.
Dressing
  • 1/4 cup vinegar (white or apple cider) For a tangy taste.
  • 1 tablespoon olive oil Adds richness to the salad.
  • 1 tablespoon sugar Balances the acidity.
  • to taste salt Enhances flavor.
  • to taste pepper Adds spice.
Optional Garnish
  • to taste fresh dill or parsley Optional but highly recommended.

Method
 

Preparation
  1. Start by slicing the cucumbers thinly—aim for even slices to ensure a nice crunch.
  2. Chop the red onion into fine pieces.
  3. In a medium bowl, whisk together the vinegar, olive oil, sugar, salt, and pepper.
  4. Toss the cucumbers and onions in the dressing until well coated.
  5. Let the salad marinate in the refrigerator for at least 30 minutes.
  6. Garnish with fresh dill or parsley before serving.

Notes

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Fresh cucumbers do not freeze well. For extra crunch, consider adding radishes or celery.