Cucumber Salad
This light and refreshing Cucumber Salad is packed with flavor, perfect for summer picnics and a healthy meal prep option. With crisp cucumbers, tangy red onions, and vibrant herbs, it makes for a delightful side dish.
Ingredients
Salad Ingredients
- 2 medium Cucumbers For a refreshing, crisp texture.
- 1 medium Red onion Adds sweetness and a mild bite.
- 3 tablespoons Olive oil Brings richness and smoothness.
- 2 tablespoons White wine vinegar For a tangy zing that elevates flavors.
- 1 teaspoon Salt Enhances the overall taste.
- 1/2 teaspoon Pepper Introduces a subtle warmth.
- 1/4 cup Fresh herbs (dill, parsley, or mint) Adds freshness and aroma.
Instructions
Preparation
- Wash and dry the cucumbers thoroughly under cool running water.
- Using a sharp knife, slice the cucumbers into thin rounds, about 1/8 inch thick.
- Peel and thinly slice the red onion.
- Chop your choice of fresh herbs — either dill, parsley, or mint — finely.
- Place all the prepared ingredients in a large mixing bowl.
Cooking/Assembling
- In a separate bowl, combine olive oil and white wine vinegar.
- Add a pinch of salt and freshly cracked pepper to taste.
- Drizzle the dressing over the cucumber and onion mixture.
- Gently toss everything together until well combined, ensuring the cucumbers are evenly coated.
- Let the salad sit for about 10-15 minutes at room temperature to allow the flavors to meld.
Serving
- Once the flavors have blended, give the salad a final toss.
- Serve in individual bowls or on a large platter.
- Garnish with additional fresh herbs if desired.
Notes
For the best texture, aim to consume it within three days. Use a mandoline slicer for uniform cucumber slices. Consider adding protein like grilled chicken or chickpeas to make it more filling.