Cucumber Salad

Cucumber Salad has always been my go-to when I want something cool and refreshing to complement a hot meal because it takes so little time yet delivers so much flavor. I remember making it one evening when the kitchen was too warm to cook anything complicated so I sliced some cucumbers added onions herbs and a quick vinaigrette—and it was perfect.

Since then it’s become a staple at every summer gathering and weeknight dinner at my house. It’s crisp it’s tangy and it pairs with just about everything. Whether I’m grilling outside or eating indoors it’s one of those dishes I can always rely on to bring brightness to the table.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Cucumbers – Provide a refreshing crisp bite that’s hydrating and satisfying.
• Red onion – Adds sharpness and contrast to the mild cucumber.
• Fresh parsley – Gives the salad freshness and a pop of green.
• Olive oil – Brings smoothness and richness to the simple dressing.
• White vinegar – Adds a clean tangy bite that livens up every ingredient.
• Salt – Helps draw out moisture and flavor from the cucumbers.
• Black pepper – Enhances all the flavors with a touch of spice.
• Tools You’ll Need
• Sharp knife – For slicing the cucumbers and onions precisely and thinly.
• Cutting board – Helps keep your workspace tidy and organized.
• Mixing bowl – The place where everything gets combined for perfect flavor.
• Measuring spoons – Useful for accurate vinegar and oil measurements.
• Whisk or fork – Helps blend the oil and vinegar into a smooth vinaigrette.
• Serving spoon or tongs – For tossing and serving the salad gently.

Instructions

Step 1:

I start by washing the cucumbers and red onion then I pat them dry.

Step 2:

I slice the cucumbers into thin rounds and the red onion into very thin slivers and place them in a large mixing bowl.

Step 3:

I chop the fresh parsley finely and add it to the bowl with the sliced vegetables.

Step 4:

In a separate small bowl I whisk together the olive oil white vinegar salt and pepper until well combined.

Step 5:

I pour the vinaigrette over the cucumber mixture and toss everything gently until coated evenly.

Step 6:

I let the salad rest for about 10 to 15 minutes at room temperature so the flavors can develop fully before serving.

Tips

If the red onion is too strong I soak the slices in cold water for a few minutes before mixing them in. You can also add a little sugar or honey to the dressing if you like a slightly sweeter taste. Sometimes I sprinkle in some dill or mint for a twist and it’s always a hit.

Ways to Serve

This salad works beautifully with grilled meats seafood or sandwiches. I also love it alongside rice dishes or as a crunchy topping for wraps and tacos. It’s especially refreshing during hot weather or served with anything spicy.

Frequently Asked Questions

Can I make cucumber salad in advance?

Yes and it actually tastes better after sitting for a bit. Just cover and refrigerate it then give it a quick toss before serving.

What kind of cucumbers should I use in cucumber salad?

I prefer Persian or English cucumbers because they’re crisp with fewer seeds but regular cucumbers work too if you peel and seed them.

Can I add other ingredients to cucumber salad?

Definitely! Radishes tomatoes or fresh herbs like dill or mint all make great additions depending on what you have on hand.

See You in the Kitchen

I hope you’ll give this cucumber salad a try because it’s incredibly simple refreshing and full of flavor. Whether it’s a casual weeknight or a sunny picnic I think you’ll love how easy and tasty it is. Don’t forget to save it and let me know how it turns out!

Happy Cooking!

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