Description
A light and refreshing cucumber salad perfect for summer meals, made with crisp cucumbers and a tangy dressing.
Ingredients
Units
Scale
- 2 large cucumbers, thinly sliced
- 1/2 red onion, thinly sliced
- 1/4 cup white vinegar
- 1 tablespoon sugar
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh dill (optional)
Instructions
- Thinly slice the cucumbers and red onion and place them in a large bowl.
- In a small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper until well combined.
- Pour the dressing over the cucumber and onion mixture.
- Toss everything together until the vegetables are evenly coated with the dressing.
- Chill in the refrigerator for at least 30 minutes before serving for best flavor.
- Garnish with fresh dill if desired.
Notes
- For extra crunch, use English cucumbers or remove seeds from regular cucumbers.
- Let the salad marinate longer for a more intense flavor.
- You can add a pinch of red pepper flakes for a bit of heat.
Nutrition
- Serving Size: 1 cup
- Calories: 45
- Sugar: 4g
- Sodium: 150mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
