Cucumber salad is a refreshing classic that’s perfect for those warm days or when you just need a light, crisp side. With a simple blend of fresh cucumbers, tangy vinegar, and a hint of dill, this salad is both invigorating and soothing.
Cucumbers are the star of this dish, offering a cool and crunchy texture that forms the base of the salad. Make sure they’re fresh for the best flavor.
Red onion adds a slight sharpness and beautiful color contrast. Slice them thinly to avoid overpowering the dish.
White vinegar brings the tangy brightness that makes this salad pop. It’s the key to that refreshing zing.
Water helps to mellow the vinegar just a touch, ensuring the dressing isn’t too harsh.
Sugar balances out the acidity of the vinegar, giving the salad a subtle sweetness.
Salt enhances all the flavors and helps draw out the moisture from the cucumbers, making them extra crunchy.
Black pepper adds a touch of warmth and depth to the flavor profile.
Fresh dill infuses the salad with an aromatic herbal note, perfectly complementing the cucumbers.
Olive oil provides a smooth, rich finish, tying all the elements together.
Start by peeling the cucumbers. If you prefer a bit of color and extra texture, feel free to leave some of the peel on. Then, slice them thinly — about 1/8 inch thick should do the trick. This gives the salad just the right crunch.
Next, grab a large bowl and combine your sliced cucumbers with the red onion. Make sure the onion is sliced thinly so it mingles well with the cucumbers without overpowering them.
In a separate bowl, whisk together the white vinegar, water, sugar, salt, and black pepper. Stir until the sugar is completely dissolved — this ensures that each bite is perfectly balanced.
Now, pour this tangy mixture over the cucumbers and onions, giving it a good toss to coat everything evenly. You want each slice to soak up that delicious dressing.
Sprinkle the fresh dill over the top and drizzle with olive oil. Gently mix everything together, being careful not to break up the cucumber slices.
Cover the bowl and pop it in the fridge. Let it chill for at least an hour — this is where the magic happens, as the flavors meld beautifully together.
This cucumber salad pairs wonderfully with grilled meats, like chicken or fish. It’s also a great companion to a hearty sandwich or alongside a bowl of soup. For a refreshing twist, serve it as a topping for burgers or tacos.
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