Cucumber Salad the perfect summer side dish that is light, sweet, and tangy. It goes well with just about any main dish that you serve.
As the same with zucchini growing in the garden, there is an overabundant amount of cucumbers also coming from the garden. I am loving the fresh cucumbers, it is nice to have fresh crisp vegetables that go from the garden to the table.
Cucumbers made into pickles are always a family favorite whether it is a dill pickle or a sweet pickle. I love slicing them in a salad or just slicing and eating them fresh, no need to have them with a dip.
Or better yet they are great served as a salad for a side dish. There are so many recipes out there for salads of this kind, but one of my favorites is a simple oil and vinegar recipe.
This sweet and tangy is a real treat at this time of the year. As I say often some of the best recipes are the ones that are simplest.
- Choose a cucumber that is firm and one that does not have any soft spots or bruises.
- No need to remove the peel when making this salad. However, some people may feel that the peel can be tough or bitter. It is best to eat the peel it contains some of the important fiber and vitamins. But if you still prefer to remove the skin, use a vegetable peeler to remove the peel.
- For this salad, you will want to cut thin slices.
- To remove some of the water from the cucumber you will want to salt them, place them in a colander and let them drain.
- Store the salad in the refrigerator for up to 3 days. Longer than that the salad will lose its crispness.
Steps for making Cucumber Salad
Slice the cucumbers and red onion thinly. Place them in a colander with the onion slice. Sprinkle them with salt and let them sit for 15 to 20 minutes.
While you are waiting, whisk together the oil, red wine vinegar, sugar, celery seed, and fresh dill. Set aside
Rinse the cucumber with cool water. Then you will want to drain as much of the water as you can.
Place the cucumbers and onions in a large bowl. Pour the vinegar mixture over top and toss until mixed well.
Place them in the refrigerator until ready to serve.
Check out these additional side dishes:
- 3 medium cucumber thinly sliced
- 4 to 5 slices red onion
- 1 1/2 teaspoon salt
- 3 tablespoons vegetable oil
- 1/4 cup red wine vinegar
- 6 tablespoon sugar
- 1/2 teaspoon celery seed
- 1/4 teaspoon fresh dill chopped
- Slice the cucumber and red onion thinly. Place them in a colander, then sprinkle with salt. Let them sit for about 20 minutes.
- Rinse them with cool water. Then remove as much of the water from the cucumbers as you can.
- In a small bowl combine the oil, red wine vinegar, sugar, celery seed, and fresh dill mix until well combined.
- Add the drained cucumber and red onions to a bowl. Pour the vinegar mixture over the cucumbers and mix well. Season with additional salt if needed.
- The salad can be eaten right away, but I like to refrigerate it for about 30 minutes to an hour before serving.
- Use cucumbers that are firm without bruises or cuts.
- Use medium cucumbers that are tender and have smaller seeds.
- Red onion is the perfect onion for the salad, it not only adds color it is great for eating raw.
- Store in an airtight container for up to 3 days. After this, the salad will lose its crispness.
This recipe was originally published on August 10, 2015. It has been updated with new content and pictures on August 17, 2020.