Cucumber Salad

Here’s a fresh and easy Cucumber Salad recipe — light, crunchy, and perfect as a side dish, especially for warm weather or alongside grilled foods.

🥒 Classic Cucumber Salad

🛒 Ingredients (serves 2–4)

• 2 large cucumbers (English or Persian cucumbers work well)

• 1/4 red onion, thinly sliced

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

• 1 tablespoon olive oil (optional)

• 1 teaspoon sugar (optional, for a lightly sweet balance)

• Salt and black pepper, to taste

• Fresh dill or parsley, chopped (optional)

👩‍🍳 Instructions

1. Slice the cucumbers:
   Thinly slice the cucumbers using a knife or mandoline. You can peel them if you prefer.

2. Optional step – salt the cucumbers:
   Sprinkle a bit of salt on the cucumbers and let them sit for 15–20 minutes to draw out excess water. Pat them dry before assembling the salad (helps avoid sogginess).

3. Mix the dressing:
   In a small bowl, combine vinegar, olive oil (if using), sugar, salt, and pepper. Whisk until well combined.

4. Assemble:
   In a large bowl, toss the cucumbers and red onion with the dressing. Add fresh herbs if using.

5. Chill:
   Let it sit in the fridge for 15–30 minutes before serving for best flavor.

🥗 Variations

• Creamy version: Add 2–3 tbsp of sour cream or Greek yogurt for a German-style cucumber salad.

• Asian twist: Use rice vinegar, sesame oil, and a sprinkle of sesame seeds.

• Add-ins: Cherry tomatoes, feta cheese, avocado, or chickpeas.