Cucumber Salad
Bright, crisp, and easy to make, this cucumber salad is a perfect refreshing dish for summer dinners, picnics, or a light lunch.
Ingredients
Veggies
- 2 large large English cucumbers, thinly sliced About 6 cups when sliced
- 1 small red onion, thinly sliced
Dressing
- 1/4 cup apple cider vinegar
- 2 tbsp sugar (or honey)
- 1/4 cup sour cream or plain Greek yogurt For creamier salad
- 2 tbsp extra-virgin olive oil
Herbs & Seasoning
- 2 tbsp fresh dill, chopped Or 1 tsp dried
- 1/2 tsp kosher salt More to taste
- 1/4 tsp black pepper
Optional Toppings
- 1/4 cup crumbled feta or chopped fresh mint
- pinch of red pepper flakes For heat
Instructions
Preparation
- Thinly slice cucumbers and red onion; place in a large bowl.
- If cucumbers are watery, sprinkle with 1/2 tsp salt, toss, and let sit for 10 minutes, then drain any liquid.
- Whisk the vinegar, sugar, sour cream (or yogurt), olive oil, dill, salt, and pepper in a bowl until smooth.
- Pour dressing over cucumbers and onions, tossing gently to coat everything evenly.
- Taste and adjust seasoning, adding more salt, pepper, or a pinch of sugar if needed.
- Chill at least 20 minutes to let flavors meld, then top with feta or mint before serving.
Notes
Slice cucumbers thin and uniform for even texture and quick marinating. Chill before serving to let flavors combine and keep the salad crisp. Use English cucumbers for fewer seeds and less bitterness.