Cool & Crunchy Cucumber Salad

Description:

This cucumber salad is light, tangy, and hydrating with just the right crunch. Thinly sliced cucumbers are tossed in a simple vinaigrette or creamy dressing, often accented with onions, dill, or vinegar. It’s quick to prepare and complements everything from grilled meats to spicy dishes.

Origin:

Popular across Europe, Asia, and the Middle East, cucumber salads are especially beloved in German, Japanese, and Mediterranean cuisines, each bringing its own twist — from sour cream dressings to rice vinegar infusions.

Ingredients (Quantity):

2 large cucumbers, thinly sliced
½ small red onion, thinly sliced
2 tbsp fresh dill, chopped (or 1 tsp dried)
2 tbsp white vinegar or apple cider vinegar
1 tbsp olive oil
1 tsp sugar (optional)
½ tsp salt
¼ tsp black pepper

Ingredients (Optional):

1 clove garlic, minced
¼ cup sour cream or Greek yogurt for a creamy version
½ tsp mustard or lemon juice for extra tang
Add cherry tomatoes or feta cheese for variety
Use rice vinegar for an Asian twist

Instructions:

Prep the vegetables:
Slice cucumbers thinly (peeling is optional). Slice red onion as thinly as possible.
Salt the cucumbers (optional but recommended):
Toss cucumber slices with a pinch of salt and let sit for 10–15 minutes to draw out excess moisture. Drain or pat dry.
Mix the dressing:
In a small bowl, whisk vinegar, oil, sugar, pepper, and dill. Add garlic or lemon juice if desired.
Combine:
In a large bowl, toss cucumbers and onions with the dressing. Let sit in the fridge for 15–30 minutes before serving.

Tips for Success:

Use a mandoline for thin, even slices.
English cucumbers or Persian cucumbers work best (less seedy and watery).
For creamy style, mix dressing with ¼ cup sour cream or yogurt.
Chill before serving to enhance flavor and crispness.