Ingredients
Scale
- 2 large English or Persian cucumbers (sliced)
- ½ red onion (thinly sliced)
- 2 tablespoons fresh dill (chopped)
- 2 tablespoons white vinegar or apple cider vinegar
- 2 tablespoons olive oil
- 1 teaspoon sugar (optional)
- Salt and pepper to taste
Optional Add-ins:
- Feta cheese, cherry tomatoes, or black olives for a Mediterranean twist
- Sesame oil, soy sauce, and green onions for an Asian flavor
- Greek yogurt and garlic for a creamy version
Instructions
- Prepare the Cucumbers: Wash the cucumbers thoroughly. Slice them into thin rounds or half-moons. Pat them dry to prevent excess moisture.
- Slice the Onion: Thinly slice the red onion and soak it in cold water for 5–10 minutes to reduce its sharpness.
- Mix the Dressing: In a small bowl, whisk together vinegar, olive oil, salt, and pepper. Add a pinch of sugar if desired.
- Combine and Toss: Add cucumbers, onions, and fresh dill to a large bowl. Pour the dressing over the vegetables and toss gently to coat.
- Rest and Serve: Let the salad rest for 15–20 minutes to allow the flavors to meld. Serve chilled for the best taste.
Notes
- Store cucumber salad in an airtight container in the fridge for up to 2 days.
- Keep the dressing separate if preparing ahead to maintain the cucumbers’ crunch.
- Customize with different herbs and dressings for variety.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: Tossed Salad
- Cuisine: Mediterranean / Healthy
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 75
- Sugar: 2g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg