Cucumber Salad for Dinner

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Description
This crisp and refreshing cucumber salad features thinly sliced cucumbers, tangy red onion, and a zesty dressing. Light and full of flavor, it’s perfect for warm weather dinners or as a side to complement grilled meats or sandwiches.

Origin
Cucumber salad has been enjoyed in many cultures around the world, often served as a cooling side dish. The fresh ingredients and tangy dressing make it a popular choice, particularly in Mediterranean, Asian, and Eastern European cuisines.

Ingredients Quantity (serves 4)

2 large cucumbers, thinly sliced
½ small red onion, thinly sliced
¼ cup fresh dill, chopped (optional)
1 tablespoon olive oil
2 tablespoons apple cider vinegar (or white wine vinegar)
1 teaspoon honey or sugar
1 teaspoon Dijon mustard (optional)
Salt and pepper to taste
¼ cup crumbled feta cheese (optional)
1 tablespoon fresh parsley or mint for garnish (optional)

Ingredients Optional
Chopped cherry tomatoes or bell peppers for added color
A pinch of red pepper flakes for a mild kick
Olives or capers for a briny twist
A squeeze of lemon juice for extra brightness
Avocado slices for creaminess

Instruction
Prepare the vegetables:
Thinly slice the cucumbers and red onion. If you prefer, you can use a mandoline slicer to ensure even and thin slices. Place them in a large bowl.

Make the dressing:
In a small bowl or jar, whisk together the olive oil, vinegar, honey (or sugar), Dijon mustard (if using), salt, and pepper. Taste and adjust seasoning as needed.

Combine the salad:
Pour the dressing over the cucumbers and red onion. Toss gently to coat all the vegetables in the dressing. If desired, fold in fresh dill, crumbled feta cheese, and parsley or mint for extra flavor.

Chill and Serve:
Let the salad sit in the fridge for at least 20 minutes to allow the flavors to meld together. It’s also fine to serve immediately, but chilling enhances the refreshing taste.

Tips for Success
Use English cucumbers for a smoother texture with fewer seeds. If using regular cucumbers, you might want to peel them and remove the seeds.
For extra crunch, you can add a handful of thinly sliced bell peppers or tomatoes.
Make the salad ahead of time to allow the flavors to develop, but be cautious of how long you leave it, as cucumbers can release water after sitting for too long.
For a creamier version, add a spoonful of Greek yogurt or sour cream to the dressing.

Recommendation
Serve this cucumber salad with grilled chicken, fish, or a hearty sandwich for a light, balanced dinner. It also pairs wonderfully with BBQs, Mediterranean dishes, or any meal that needs a cool, refreshing side.

Nutrition (Per serving, approx. 4 servings)
Calories: 80–100 kcal
Fat: 7–9g
Carbohydrates: 7–10g
Protein: 2g
Sugar: 4–5g
Cholesterol: 10–15mg
Sodium: 250–300mg

Would you like to add avocado or try it with a Greek yogurt dressing? Let me know how I can help you personalize it!

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