Hello, salad lovers and busy bees! Here’s a recipe that’s as refreshing as a dive into the pool on a hot summer day. Perfect for those who crave something light, crunchy, and bursting with flavor without spending hours in the kitchen.
Why This Recipe Works
- It’s incredibly quick to prepare, taking less than 15 minutes from start to finish.
- The combination of crisp cucumbers and a tangy dressing is irresistibly refreshing.
- It’s versatile enough to serve as a side dish or a light main course.
- Requires no cooking, making it perfect for hot days when you don’t want to turn on the stove.
- It’s a great way to use up those garden-fresh cucumbers.
Ingredients
- 2 large cucumbers, thinly sliced
- 1/4 cup red onion, thinly sliced
- 2 tbsp fresh dill, chopped
- 1/4 cup apple cider vinegar
- 2 tbsp olive oil
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment Needed
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Knife and cutting board
Instructions
Prepare the Cucumbers and Onions
Start by washing the cucumbers thoroughly. No one likes a gritty salad! Thinly slice the cucumbers and red onion. The thinner, the better for maximum flavor absorption. Toss them into a large mixing bowl. Tip: If you’re not a fan of raw onion’s bite, soak the slices in cold water for 10 minutes before adding them to the salad.
Whisk Together the Dressing
In a small bowl, whisk together the apple cider vinegar, olive oil, sugar, salt, and black pepper until the sugar and salt are completely dissolved. This is your salad’s magic potion, so make sure it’s well combined. Tip: For a creamier dressing, add a tablespoon of Greek yogurt or mayonnaise.
Combine and Toss
Pour the dressing over the cucumbers and onions. Add the chopped dill. Now, roll up your sleeves and give everything a good toss. You want every slice coated in that tangy, herby goodness. Tip: Let the salad sit for 5 minutes before serving to allow the flavors to meld together beautifully.
Tips and Tricks
For an extra crunch, add some toasted sunflower seeds or chopped walnuts. If you’re making this salad ahead of time, hold off on adding the dressing until you’re ready to serve to keep the cucumbers crisp. For a spicy kick, add a pinch of red pepper flakes or a few slices of jalapeño. Experiment with different herbs like mint or parsley for a new flavor profile. And remember, the quality of your cucumbers makes a big difference, so choose fresh, firm ones.
Recipe Variations
- Add sliced avocado for a creamy texture and healthy fats.
- Mix in some cherry tomatoes and feta cheese for a Greek twist.
- Swap the apple cider vinegar for rice vinegar and add a splash of soy sauce for an Asian-inspired version.
- Include some sliced radishes for an extra peppery crunch.
- For a sweeter salad, add some thinly sliced apples or pears.
Frequently Asked Questions
Can I make this salad ahead of time?
Absolutely! You can prepare the ingredients and dressing separately a day in advance. Just combine them when you’re ready to serve to keep the cucumbers crisp and fresh.
How long does this salad last in the fridge?
Stored in an airtight container, this salad will stay fresh for up to 2 days. However, the cucumbers may start to lose their crunch after the first day.
Can I use a different type of vinegar?
Yes, feel free to experiment with white wine vinegar, balsamic vinegar, or even lemon juice for a different flavor profile. Each will bring its own unique tang to the dish.
Summary
This quick cucumber salad is the epitome of summer freshness. With its crisp cucumbers, tangy dressing, and easy preparation, it’s sure to become a staple in your recipe collection. Perfect for picnics, potlucks, or a light weekday lunch.
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