Cucumber Salad
Enjoy a light and crunchy Cucumber Salad that pairs wonderfully with grilled meals, lunch, or sandwiches this summer.
Ingredients
- 1 pound English or seedless cucumbers 1 1/2 to 2 medium
- 1 small Vidalia onion
- 1 1/4 teaspoons kosher salt
- 3 tablespoons apple cider, distilled, white wine, or red wine vinegar
- 2 teaspoons granulated sugar
- Freshly ground black pepper
- 1 tablespoon coarsely chopped fresh dill optional
Instructions
- Start by slicing your cucumbers nice and thin—this gives them that light, delicate crunch that soaks up the dressing perfectly.
- You can use a sharp knife or a mandoline for extra-thin slices.
- Toss them in a bowl with some sliced Vidalia onion.
- Sprinkle with 1 1/4 teaspoons kosher salt and toss to combine. Let sit for 20 minutes.
- Pour off any liquid from the cucumber mixture.
- Add 3 tablespoons vinegar of choice and 2 teaspoons granulated sugar, and toss until the sugar is dissolved.
- Taste and season with black pepper as needed.
- Add 1 tablespoon coarsely chopped fresh dill if desired and toss to combine.
- Let it chill in the fridge until you’re ready to dive in.
Tried this recipe?Let us know how it was!