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–+ servings
cucumber salad

Cucumber Salad

Thinly sliced cucumbers tossed in a tangy-sweet dressing with dill and onions. A refreshing side for summer meals.
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Prep Time 15 minutes
Resting Time 5 minutes
Total Time 20 minutes
Course Salad, Side
Cuisine International
Servings 4 side servings
Calories 60 kcal

Equipment

  • Mixing Bowl
  • Whisk
  • Mandoline slicer or sharp knife

Ingredients
  

Dressing

  • 3 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 1 tbsp sugar or honey
  • 1/2 tsp salt to taste
  • 1/4 tsp black pepper freshly ground

Salad

  • 2 large cucumbers thinly sliced
  • 1/4 red onion thinly sliced
  • 2 tbsp fresh dill chopped

Instructions
 

  • Slice cucumbers and red onion very thin using a mandoline or sharp knife.
  • Whisk together vinegar, olive oil, sugar, salt, and pepper in a large bowl.
  • Add cucumbers, onion, and dill to the bowl. Toss until well coated.
  • Let the salad rest for 5–10 minutes so the flavors meld. Adjust seasoning before serving.

Notes

For a creamy variation, stir in 2 tablespoons of sour cream or Greek yogurt. Best served fresh but can be chilled for a few hours.

Nutrition

Calories: 60kcalCarbohydrates: 7gProtein: 1gFat: 3gSodium: 240mgPotassium: 280mgFiber: 1gSugar: 4gVitamin A: 100IUVitamin C: 6mgCalcium: 30mgIron: 0.5mg
Keyword cucumber, Dill, Summer
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