Cucumber Salad
Enjoy a crisp and refreshing Cucumber Salad packed with fresh flavors, perfect for cooling off your summer meals. This vibrant salad combines crunchy cucumbers, zesty dressing, and aromatic herbs for a light, nutritious side or snack that’s ready in minutes.
- Author: Mary
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes (including chilling time)
- Yield: 4 servings 1x
- Category: Appetizers
- Method: No-cook
- Cuisine: American
- Diet: Gluten Free, Vegan
Main Ingredients
- 2 large fresh cucumbers (English or Persian preferred), thinly sliced
- 1 small red onion, thinly sliced
- 2 tablespoons fresh dill or parsley, finely chopped
- 3 tablespoons vinegar (white or apple cider)
- 2 tablespoons olive oil
- 1 teaspoon sugar or honey
- Salt and pepper to taste
- Prepare the Cucumbers: Wash and thinly slice your cucumbers using a mandoline slicer or sharp knife for uniform thin slices that soak up the dressing well.
- Slice the Onion: Peel and thinly slice the red onion into delicate rings. Soak in cold water briefly if you want to mellow the sharpness.
- Make the Dressing: In a small bowl, whisk together vinegar, olive oil, sugar or honey, salt, and pepper until sugar dissolves and mixture is emulsified into a smooth dressing.
- Combine Ingredients: Place cucumber and onion slices in a large bowl, pour the dressing over them, and toss gently to coat evenly without bruising the cucumbers.
- Add Fresh Herbs: Finely chop fresh dill or parsley and sprinkle over the salad, folding gently to distribute the herbs throughout.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld before serving.
Notes
- Choose English or Persian cucumbers for thin skins and fewer seeds.
- Salt cucumbers and let sit for 15 minutes, then drain to avoid watery salad.
- Adjust sweetness and acidity of the dressing to taste before combining.
- Serve immediately or refrigerate but avoid long storage to keep crispness.
- Use fresh herbs for best flavor; dried herbs are not recommended.
Nutrition
- Serving Size: 1 cup
- Calories: 70
- Sugar: 3g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4.3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: cucumber salad, summer salad, fresh cucumber recipe, healthy salad, light appetizer, vegan salad, gluten free