Description
This refreshing cucumber salad is a perfect summer side dish featuring thinly sliced cucumbers and red onions tossed in a sweet and tangy white wine vinegar dressing, complemented by fresh dill and optional chives for an herby finish. Ideal for BBQs and picnics, it’s quick to prepare and chilled to enhance its crisp flavors.
Ingredients
Vegetables
- 2 English cucumbers, very thinly sliced
- ½ large red onion, very thinly sliced
Dressing
- ¼ cup white wine vinegar
- 1 tablespoon honey or agave nectar
- 1 teaspoon sea salt
Herbs & Garnish
- 2 tablespoons chopped fresh dill
- Chopped fresh chives, optional, for garnish
- Freshly ground black pepper, to taste
Instructions
- Prepare the vegetables: Thinly slice the English cucumbers and half a large red onion. Using a sharp knife or mandoline will help achieve uniform thin slices for best texture.
- Toss with dressing: In a large bowl, combine the sliced cucumbers and red onions. Add white wine vinegar, honey (or agave nectar), and sea salt. Toss everything together thoroughly so that the cucumbers and onions are evenly coated with the sweet and tangy dressing.
- Chill: Cover the bowl and refrigerate the salad for 20 minutes. This chilling time allows the flavors to meld and the cucumbers to become crisp and refreshing.
- Serve: Transfer the salad to a serving bowl, leaving behind any excess liquid to avoid sogginess. Sprinkle the chopped fresh dill and optional chopped chives over the top. Season with freshly ground black pepper to taste. Serve immediately for a cool, flavorful side dish.
Notes
- Using English cucumbers is preferred as they are less seedy and have a tender skin, reducing bitterness.
- You can substitute honey with agave nectar for a vegan option.
- For more tang, adjust the white wine vinegar quantity slightly to taste.
- To avoid excess water in the salad, draining off the juice before serving keeps the salad crisp.
- Chilling enhances flavor melding but the salad is best consumed within a few hours for optimal freshness.
