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Easy Cucumber Salad

A refreshing cucumber salad perfect for warm days, featuring a tangy dressing and crunchy vegetables, ideal for gatherings.
Print Recipe
Prep Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 large large cucumbers, thinly sliced You can also use English cucumbers for a sweeter taste.
  • 1/4 cup red onion, thinly sliced Feel free to swap for green onions if you prefer a milder flavor.
  • 1/2 cup vinegar Can use apple cider or white wine vinegar.
  • 1/4 cup sugar Or a sugar substitute for a healthier option.
  • to taste N/A Salt and pepper To taste.
  • optional N/A Fresh dill or parsley For garnish.

Method
 

Preparation
  1. Wash the cucumbers thoroughly and slice them thinly; the thinner, the better, for that delightful crunch.
  2. Slice the red onion into thin rings. Soak in cold water for about 5 minutes if the flavor is too sharp.
Dressing and Combining
  1. In a bowl, whisk together vinegar, sugar, salt, and pepper until the sugar dissolves completely.
  2. In a large mixing bowl, combine the sliced cucumbers, onions, and the dressing. Stir gently to coat everything evenly.
Chilling
  1. Cover the bowl and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld beautifully.
Serving
  1. Serve the salad in a beautiful bowl garnished with fresh dill or parsley.

Notes

Leftovers can be stored in the refrigerator in an airtight container for up to three days. Best enjoyed fresh. Consider keeping the dressing separate until serving to maintain crisp texture.