Cucumber Salad
Refreshing cool Cucumber Salad with onions has a light sweet-tangy dressing making it a perfect warm weather side dish. Easy and fast to make!
Servings: 8 1 ⅓ cups serving (total yield: 10-11 cups)
Calories: 41kcal
Ingredients
- ¼ cup white wine vinegar
- ¼ cup water
- 2 tablespoons granulated sugar
- 2 large chilled English cucumbers thinly sliced
- 1 medium red onion thinly sliced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons freshly chopped dill
Instructions
- In a small bowl or jar, combine the vinegar, water, and sugar. Stir until the sugar has completely dissolved.
- In a large bowl, combine the sliced cucumbers and the sliced onions. Add the salt and black pepper.
- Pour the vinegar mixture over the cucumbers.
- Add the fresh dill. Mix everything together gently to coat the cucumbers. Let the mixture sit for 5 minutes before serving chilled.
Notes
Variations & Substitutions
Cucumber. If English cucumbers are not available substitute the equivalent in Persian cucumbers. This kind of cucumber is also seedless and does not need to be peeled.
Vinegar. Use red wine vinegar, sherry vinegar, champagne vinegar or unseasoned rice vinegar if white wine vinegar isn't available. They each have a slightly different flavor and would all work.
Use a different fresh herb. Fresh basil or mint would add a different delicious flavor.
Add some cherry tomatoes. For even more vegetables add some halved cherry tomatoes or grape tomatoes to complement the crunchy cucumbers.
How to Store
This salad has the best texture served a few hours after making. However it can still be stored for up to 4 days in the refrigerator in an airtight container.
Note: the cucumbers and onions will soften but will still taste good.
Nutrition
Calories: 41kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 392mg | Potassium: 182mg | Fiber: 1g | Sugar: 6g | Vitamin A: 117IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg