Description
A refreshing and crisp cucumber salad featuring thinly sliced cucumbers and red onion tossed in a tangy vinegar dressing with hints of honey and fresh dill. Perfect as a light side dish or a cool accompaniment to any meal.
Ingredients
Scale
Vegetables
- 2 large cucumbers, thinly sliced
- 1 small red onion, thinly sliced
Dressing
- 1/4 cup vinegar (or apple cider vinegar)
- 1 tablespoon olive oil
- 1 teaspoon honey or sugar (optional, for sweetness)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
Garnish
- Fresh parsley or mint for garnish (optional)
Instructions
- Prepare the Vegetables: Slice the cucumbers thinly using a sharp knife or mandolin slicer. You may peel the cucumbers beforehand if you prefer.
- Slice the Onion: Thinly slice the red onion to ensure it evenly blends with the cucumber slices in the salad.
- Make the Dressing: In a small bowl, whisk together the vinegar, olive oil, honey or sugar (if using), salt, black pepper, and garlic powder (if using) until well combined.
- Taste and Adjust Seasoning: Sample the dressing and adjust the salt, sweetness, or acidity to your liking to balance the flavors perfectly.
- Combine the Salad: Place the cucumber and onion slices into a large bowl. Pour the dressing over the vegetables and toss gently to coat every slice evenly without bruising.
- Chill and Serve: Refrigerate the salad for 15 to 30 minutes. This resting period allows the flavors to meld together and the cucumbers to slightly soften.
- Garnish and Present: Before serving, sprinkle the salad with the chopped fresh dill and optionally garnish with fresh parsley or mint leaves for an added fresh aroma and color.
Notes
- For a crisper salad, soak cucumber slices in ice water for 10 minutes before assembling.
- You can substitute apple cider vinegar with white wine vinegar or lemon juice for a different tang.
- Adjust the sweetness by varying honey or sugar according to taste preferences.
- The salad tastes best when chilled but can be served immediately if pressed for time.
- Add a pinch of red chili flakes for a spicy twist.
