Here’s a fresh, simple cucumber salad that’s crisp, light, and perfect as a side dish:
Classic Cucumber Salad
Ingredients (serves 2–4)
- 2 large cucumbers (English or regular), thinly sliced
- 1 small red onion, thinly sliced (optional)
- 2–3 tbsp white vinegar or apple cider vinegar
- 1–2 tsp sugar (optional, to balance acidity)
- 2 tbsp olive oil
- Salt and black pepper, to taste
- Fresh dill or parsley, chopped (optional, for garnish)
Instructions
- Prepare cucumbers
- Peel cucumbers if desired, then slice thinly. You can use a mandoline for uniform slices.
- Combine vegetables
- In a large bowl, mix cucumber and onion slices.
- Make the dressing
- In a small bowl, whisk together vinegar, olive oil, sugar (if using), salt, and pepper.
- Toss and chill
- Pour dressing over cucumbers and toss gently to coat.
- Refrigerate for at least 15–20 minutes before serving to allow flavors to meld.
- Garnish
- Sprinkle with fresh dill or parsley before serving.
Variations & Tips:
- Creamy version: Add 2–3 tbsp sour cream or Greek yogurt to the dressing.
- Asian twist: Use rice vinegar, a splash of soy sauce, and sesame seeds.
- Add crunch: Toss in sliced radishes or bell peppers.
If you want, I can also give a “Southern-style cucumber salad” that’s extra tangy and sweet, perfect for barbecue sides.
Do you want that version too?
