Crisp cucumber salad: 10 min delight

There’s just nothing like a crisp, cool cucumber salad on a hot summer day, is there? It’s like a little burst of freshness that just cuts through everything. This easy cucumber salad recipe is one of those things that takes me right back to my grandmother’s garden in Asheville. She always had rows of cucumbers growing, and this simple salad was a staple at our Sunday dinners. I’ve taught this recipe dozens of times at my classes and made it countless times for my supper club, and it never fails to get rave reviews. It’s so straightforward, but wow, does it deliver on that refreshing, just-picked flavor!

Why You’ll Love This Cucumber Salad

This isn’t just any cucumber salad; it’s your new go-to for so many reasons:

• Super Quick Prep: Seriously, you can have this ready in about 10 minutes! Perfect for when you need a side dish *stat*.
• Minimal Ingredients: We’re talking pantry staples here. No fancy stuff, just deliciousness.
• Incredibly Refreshing: That cool, crisp bite is exactly what you need on a warm day.
• Healthy & Light: It’s low in calories and packed with fresh flavor, making it a guilt-free addition to any meal.
• So Versatile: It’s the perfect partner for everything from grilled chicken to burgers to a simple picnic lunch.

Classic Cucumber Salad Ingredients

Alright, let’s talk about what goes into this perfect little salad. It’s really about keeping things simple and letting those fresh flavors shine through. You’ll need:

• 2 large cucumbers, thinly sliced
• 1/2 red onion, thinly sliced
• 1/4 cup white vinegar
• 2 tablespoons olive oil
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh dill, chopped

When I say “large cucumbers,” I mean the regular ones you find at the grocery store, not the small English ones, though those would work too! And for the red onion, slicing it nice and thin is key so it’s not too overpowering. You can use almost any white vinegar, but apple cider vinegar or even red wine vinegar can add a little something extra if you like.

Ingredient Notes and Substitutions

Now, about these ingredients. For the cucumbers, I often leave the skin on for extra crunch and a bit of color – plus, who has time to peel sometimes, right? If you prefer it peeled, go for it! For the onion, if you find raw onion a bit strong, you can soak the slices in cold water for about 10 minutes before draining and adding them to the salad; it mellows out the bite. And the dill! Fresh dill makes all the difference here. If you can’t find fresh, about a teaspoon of dried dill will do in a pinch, but you’ll miss that bright, fresh flavor. Feel free to play with the sugar and vinegar ratio too – some folks like it a little tangier, some a bit sweeter, so adjust it to your liking!

How to Prepare This Easy Cucumber Salad

Alright, let’s get this beautiful salad made! It’s so simple, you’ll wonder why you haven’t been making it all summer long. First things first, grab a big mixing bowl. Toss in your thinly sliced cucumbers and those lovely red onion slices. Give them a gentle stir just to get them acquainted.

Next up, the dressing! In a separate, smaller bowl, whisk together the white vinegar, olive oil, sugar, salt, and black pepper. You want to make sure that sugar and salt dissolve nicely. This is where you can really start tasting and adjusting. If you like it a little tangier, add a splash more vinegar. Prefer it a bit sweeter? A tiny bit more sugar. You’re the boss!

Now, pour that wonderful dressing right over your cucumber and onion mixture. Gently toss everything together. You want to make sure every single slice gets coated in that yummy dressing. Finally, sprinkle your chopped fresh dill all over the top. Give it one last gentle stir.

Here’s the most important part, and trust me, it’s worth the wait: cover the bowl and pop it into the refrigerator for at least 30 minutes. This chilling time is crucial! It lets all those flavors meld together and makes the salad super refreshing. You can even make it a few hours ahead of time, which is perfect for meal prep or if you’re having guests over.

Tips for Perfect Cucumber Salad Every Time

To make sure your cucumber salad is absolutely perfect every single time, a few little tricks really help. When you’re slicing your cucumbers, try to keep the slices pretty uniform in thickness; this makes for a better texture in every bite. And remember that chilling time? Don’t skip it! It’s not just about the salad being cold, it’s about allowing the vinegar to gently soften the cucumbers and onions just enough, so they’re crisp but not tough. If you’re really watching your sodium, you can reduce the salt a bit, but it does help bring out the other flavors. Also, taste and adjust that dressing before you pour it – that’s my secret to always getting it just right!

Variations for Your Cucumber Salad

This basic cucumber salad is fantastic just as it is, but oh my goodness, it’s also a dream canvas for all sorts of delicious twists! If you’re craving something a little different, try adding some chopped fresh tomatoes and maybe a sprinkle of feta cheese for a lovely cucumber tomato salad. Or, for a creamy vibe, stir in a couple of tablespoons of sour cream or Greek yogurt into the dressing to make a delightful creamy cucumber salad. For a zesty kick, whisk in a teaspoon of soy sauce, a dash of sesame oil, and some grated ginger into the dressing for a quick Asian cucumber salad. You can also swap the dill for fresh parsley or mint, or add a pinch of red pepper flakes for a little heat. The possibilities are truly endless, and it’s such a fun way to use up whatever you have in the fridge!

Serving Suggestions for Cucumber Salad

This cool, crisp cucumber salad is just the ticket to brighten up any meal, especially when the weather’s warm. It’s practically made for barbecues! Imagine it alongside juicy grilled burgers, smoky ribs, or some perfectly grilled chicken or fish. It’s also a fantastic addition to a summer picnic spread; it’s light and doesn’t wilt like some other salads can.

I love serving it as part of a larger spread with things like corn on the cob, potato salad, or even just some crusty bread. It’s the perfect counterpoint to richer, heartier dishes, offering that clean, refreshing crunch that makes everything taste better. Honestly, it’s so versatile, you’ll find yourself reaching for it all summer long!

Storing and Reheating Your Cucumber Salad

This cucumber salad is best enjoyed fresh, but it stores surprisingly well! If you have leftovers, just pop them into an airtight container and keep them in the refrigerator. It’ll stay nice and crisp for about 2-3 days. I find that the flavors actually get even better as it sits for a bit, which is great for meal prep!

Now, about reheating – you really don’t want to reheat this salad. It’s meant to be served cold and refreshing. If it seems a little watery after sitting, just give it a good stir before serving. Sometimes a little bit of liquid can separate out, but a quick stir brings it all back together perfectly. Just remember, it’s all about that cool, crisp bite!

Frequently Asked Questions About Cucumber Salad

Got questions about this cool, crisp cucumber salad? I’ve got you covered! It’s one of those recipes that people often ask about, and I love sharing all my little tips and tricks.

Q: Can I make this cucumber salad ahead of time?

A: Absolutely! That’s one of the best things about this recipe. You can easily make it a few hours ahead, or even the day before. The flavors just get better and meld together beautifully. Just make sure to keep it chilled in the fridge.

Q: How do I prevent my cucumber salad from getting watery?

A: Great question! Cucumbers have a lot of water, and sometimes they can make a salad a bit soupy. For this recipe, the vinegar and oil dressing helps, but if you’re really worried, you can lightly salt your sliced cucumbers in a colander for about 15-20 minutes before rinsing and draining them. Then, pat them dry before adding them to the salad. It draws out some of that excess moisture. It’s not usually necessary with this particular dressing, but it’s a good trick to know! You can learn more about preserving vegetables on the USDA’s Agricultural Research Service website.

Q: Can I make this a keto or low-carb cucumber salad?

A: You sure can! This recipe is already pretty low in carbs because cucumbers and onions are naturally low. The only added sugar is just a teaspoon, which is minimal. If you want to be super strict, you could swap that teaspoon of sugar for a sugar substitute like erythritol or stevia, adjusting to your taste. It’s a fantastic keto cucumber salad or low carb cucumber side dish just as it is!

Q: Is this a vegan cucumber salad?

A: Yes, it is! All the ingredients in this classic cucumber salad are plant-based, so it’s naturally a vegan cucumber salad. It’s one of my favorite ways to add a fresh, vibrant dish to any meal, whether it’s for a vegan guest or just myself!

Nutritional Information

Just a little note on the nutrition info you see for this salad: it’s an estimate, of course! What you see is based on the specific ingredients and brands I typically use, but yours might vary a bit. Things like the exact size of your cucumbers or even the fat content in your olive oil can make a small difference. It’s always best to think of these numbers as a helpful guide rather than a hard-and-fast rule! For more information on general nutrition guidelines, you can visit the MyPlate website.

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