Description
A refreshing and simple cucumber salad featuring thinly sliced cucumbers tossed in a tangy and lightly sweetened dressing, perfect as a crisp side dish for warm weather meals or light lunches.
Ingredients
Salad
- 2 large cucumbers, thinly sliced
- 1/2 small red onion, thinly sliced
- 1/4 cup fresh dill, chopped
Dressing
- 1/4 cup white vinegar
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Prepare the Cucumbers and Onion: Wash and thinly slice the cucumbers and red onion. Using a mandoline slicer or a sharp knife, slice them evenly for the best texture and presentation.
- Mix the Dressing: In a small bowl, whisk together the white vinegar, sugar, salt, and black pepper until the sugar and salt dissolve completely, creating a balanced tangy and sweet dressing.
- Toss Salad Ingredients: In a large bowl, combine the sliced cucumbers, red onion, and chopped fresh dill. Pour the dressing over the vegetables and gently toss to coat evenly.
- Chill the Salad: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and the cucumbers to soak up the dressing.
- Serve: After chilling, give the salad a gentle stir and transfer to a serving dish. Serve cold as a refreshing side dish.
Notes
- For extra crunch, you can sprinkle some toasted sunflower seeds on top just before serving.
- This salad can be made a day ahead and kept refrigerated, which will enhance the flavors even more.
- Use English cucumbers for a less seedy, crisp texture.
- Adjust sugar quantity to taste depending on the desired sweetness.
