Simple Cucumber Salad
Enjoy this refreshing, tangy Cucumber Salad, featuring fresh cucumber and red onion slices dressed in a homemade vinegar dressing. A simple extra step in your cucumber prep makes this popular summer staple taste so much better.
Servings: 8
Calories: 57kcal
Equipment
- 1 mandolin slicer optional
Ingredients
- 2 cucumbers average sized, sliced
- 1 tsp fine sea salt
- 1 red onion sliced
- 2 garlic cloves crushed and chopped
- 2 tbsp olive oil extra virgin
- 3/4 cup white vinegar
- 1 tbsp sugar optional
- 1 tsp fresh dill finely chopped, or substitute 1/4 tsp dried dill weed
- 1 tsp ground black pepper
Instructions
- Cut the cucumber into 1/8-inch thin slices using a mandolin or sharp knife. Place the slices on paper towels and sprinkle with sea salt. Let rest for 15-30 minutes to extract moisture. Pat dry with clean paper towels.
- Add in the sliced red onion and toss to combine.
- In a small bowl, whisk together the garlic, olive oil, vinegar, sugar, dill, and pepper.
- Pour the dressing mixture over the cucumber and onion and toss to fully combine.
- Serve immediately or keep refrigerated until ready to serve.
Notes
- The sugar in this recipe is optional. It frequently appears in other popular recipes, but I personally just don't enjoy the sweetness in combination with the acidity of the vinegar.
- Store leftover salad covered in the refrigerator for up to 3 days.
Nutrition
Calories: 57kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 293mg | Potassium: 129mg | Fiber: 1g | Sugar: 3g | Vitamin A: 57IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 0.3mg