Cucumber Salad
A fresh and crunchy cucumber salad with a tangy dressing, perfect as a side dish for any meal.
Ingredients
Cucumbers & Veggies
- 3 medium medium cucumbers, thinly sliced (about 4 cups)
- 1 small small red onion, thinly sliced
- 1 cup cherry tomatoes, halved (optional) Optional ingredient
Dressing
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 1 tbsp honey or maple syrup For sweetness
- 1 tsp Dijon mustard
Spices & Herbs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh dill or parsley
Optional Toppings
- 2 tbsp crumbled feta or goat cheese Optional topping
- 2 tbsp toasted sunflower seeds Optional topping
Instructions
Preparation
- Thinly slice cucumbers and red onion, and halve cherry tomatoes if using. Pat cucumbers dry if very watery.
Making the Dressing
- In a small bowl, whisk olive oil, apple cider vinegar, lemon juice, honey, Dijon, salt, and pepper until emulsified.
Combining Ingredients
- Place cucumbers, onion, and tomatoes in a large bowl. Pour dressing over and toss gently to coat.
Resting the Salad
- Let the salad sit 5–10 minutes to allow flavors to meld and the dressing to soften the onions.
Finishing Touches
- Stir in fresh dill or parsley, then sprinkle feta or seeds on top if using.
- Taste and add more salt, pepper, or lemon juice as desired before serving.
Serving
- Serve immediately or refrigerate up to 2 days for a chilled salad.
Notes
Use English or Persian cucumbers for fewer seeds and less water. Salt and drain for 10 minutes if cucumbers are very watery, then pat dry. Make dressing ahead and toss just before serving to keep cucumbers crisp. Store in an airtight container in the fridge up to 2 days; textures soften over time.