Cucumber salad

Here’s a refreshing and easy cucumber salad recipe — crisp, tangy, and perfect as a side for grilled meats, sandwiches, or light meals. You can make it creamy, spicy, or vinegar-based depending on your taste!

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🥒 Classic Cucumber Salad

🕒 Ready in: 10–15 minutes (plus optional chilling)

🍽️ Serves: 4

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🧾 Ingredients

• 2 large cucumbers, thinly sliced (English or Persian cucumbers work best)

• 1/2 small red onion, thinly sliced (optional)

• 2 tbsp vinegar (white wine, apple cider, or rice vinegar)

• 1 tbsp olive oil

• 1 tsp sugar or honey

• 1/4 tsp salt, more to taste

• 1/4 tsp black pepper

• Optional: 1/4 tsp chili flakes or dill, chopped fresh herbs (mint, parsley, cilantro)

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🥗 Instructions

1. Slice the cucumbers very thin (a mandoline works great).

2. Combine vinegar, olive oil, sugar, salt, and pepper in a bowl — whisk to blend.

3. Add cucumber (and onion, if using) to the dressing. Toss well.

4. Let sit for 10–15 minutes, or chill for 30 minutes to let flavors meld.

5. Taste and adjust seasoning if needed. Garnish with fresh herbs before serving.

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🥄 Variations

• Creamy version: Add 2–3 tablespoons of sour cream or Greek yogurt to the dressing.

• Asian-style: Use rice vinegar, sesame oil, a dash of soy sauce, and sesame seeds.

• Spicy: Add chili oil or thinly sliced fresh chilies.

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Would you like a Korean-style cucumber salad (Oi Muchim) or a German creamy version with dill?