Cucumber Salad
Cucumber salad is a fresh and bright side dish of thinly sliced cucumbers and onions in a tangy red wine vinaigrette that makes a perfect addition to BBQs, picnics and grilling spreads all summer long!
Yield: 4 -6 servings
Ingredients
- 1 English cucumber, thinly sliced
- ½ small red onion, thinly sliced
- 2 ½ tablespoons red wine vinegar
- 1 ½ teaspoons granulated sugar
- 1 ½ teaspoons kosher salt
- 1 tablespoon chopped fresh dill (or chives)
Instructions
- Combine the cucumber, red onion, red wine vinegar, sugar and salt in a low bowl and stir well to mix. Let sit for 30 minutes for the ingredients to marinate together, stirring occasionally.
- Add the fresh dill (or chives) just before serving. Enjoy!
Notes
Cucumber: I like using an English (or hot house) cucumber because it has fewer seeds. However, you could substitute two medium cucumbers if needed.
Red onion: I personally adore red onion in all forms, but even if you’re sensitive to them, know that the vinaigrette helps take some of the pungent flavor out. You could also substitute a sweet onion if you prefer.
Red wine vinegar: I love the bright, tangy flavor this adds, but you could also use a white wine vinegar or apple cider vinegar.
Dill: Fresh dill goes so well with cucumber and it adds a great flavor to the salad. You could also use chives if you aren’t a fan of dill.
Make ahead: This salad needs to be made in advance. The cucumber and onion need to sit in the vinaigrette mixture for 30 minutes before serving, so please plan accordingly. On the other hand, don’t let it sit in the fridge for more than a day. Your cucumbers will turn into pickles. 😉
Mandolin: It's not necessary but it really helps to use a mandolin to quickly and evenly slice the cucumber and red onion for this recipe.
Nutrition
Serving: 1serving | Calories: 19kcal | Carbohydrates: 4g | Sodium: 474mg | Sugar: 3g
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