Cucumber Salad
User Reviews
4.7
Cucumber Salad
Description
The Cucumber Salad recipe uses English or hothouse cucumbers, which are halved, seeded, and sliced thinly, then salted and drained to remove excess water. Red onions are soaked in ice water to soften their bite, then combined with the cucumbers. The dressing blends white wine vinegar with olive and vegetable oils, sugar for subtle sweetness, fresh ground black pepper, and chopped fresh mint for a bright herbal note.
The flavor is clean and mildly sweet with a crisp, refreshing texture from the cucumbers and onions. Chilling the salad allows the flavors to develop and the oils to coat the vegetables evenly. The salad is easy to prepare and can stand ready in the refrigerator for several hours before serving, helping its flavors deepen.
This salad pairs well as a cold side dish in warm weather or alongside richer foods needing a crisp, cool contrast. The lightly spiced, sweet, and tangy profile can complement grilled meats, sandwiches, or picnic fare.
The notes emphasize the salad can be prepared up to 12 hours ahead and kept refrigerated. This makes it practical for make-ahead meals or gatherings, providing flexibility to those preparing it.
Ingredients
- 2 English cucumber or hothouse cucumber
- 1 teaspoon salt
- ¼ cup red onion chopped
- ¼ cup white wine vinegar
- 2 tablespoons extra virgin olive oil
- 2 tablespoons vegetable oil
- 2½ teaspoons sugar
- ¼ teaspoon black pepper freshly ground
- ¼ cup mint chopped, fresh
Instructions
- Cut the cucumbers in half lengthwise. Use a teaspoon to scrape out the seeds, then cut into thin slices. Toss the cucumbers with the salt in a colander. Let drain in the sink for at least 30 minutes.
- Meanwhile, soak the red onions in a small bowl of ice water for ten minutes, then drain in a fine mesh strainer. Blot dry with a paper towel.
- Tap the cucumber-filled colander on the base of the sink to release any excess water. Lay a clean dish towel flat on the counter, and then dump the cucumbers over top. Use the edges of the towel to blot the cucumbers dry.
- In a medium bowl, toss the cucumbers, onions, white wine vinegar, olive oil, vegetable oil, sugar, pepper and mint. Cover and let stand in refrigerator for at least 20 minutes or up to 12 hours. Before serving, taste and adjust seasoning, if necessary. Serve cold.
Notes
- Prepare the salad up to 12 hours in advance and refrigerate covered to let flavors meld.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Calories | 108kcal | 5% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 391mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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