Description
A refreshing and easy-to-make Fresh Cucumber Salad featuring crisp cucumbers tossed with garlic, fresh dill, sunflower or olive oil, and white vinegar, perfect as a light side dish or a healthy snack.
Ingredients
Scale
Salad Ingredients
- 1 lb of cucumbers (4-5 medium cucumbers)
- 1 clove of garlic
- 2 heaping tbsp of fresh dill, chopped
- 1 tbsp of sunflower oil or olive oil (add more to taste)
- 1 tbsp white vinegar
- Salt & pepper to taste
Instructions
- Prepare Cucumbers: Wash the cucumbers thoroughly. Cut each cucumber in half lengthwise, then cut each half into 3-4 strips, and finally cut those strips in half. Place all the sliced cucumbers into a large mixing bowl.
- Add Fresh Herbs and Garlic: Chop the fresh dill finely and press the garlic clove to extract its flavor. Add the chopped dill and pressed garlic to the bowl with cucumbers.
- Dress the Salad: Pour 1 tablespoon of olive oil and 1 tablespoon of white vinegar over the cucumber mixture. Sprinkle with a pinch of salt and pepper, then mix all ingredients thoroughly to combine the flavors evenly.
- Serve or Refrigerate: You can serve the salad immediately for a fresh, crisp bite or refrigerate it for later. If refrigerating, hold off on adding salt and pepper until ready to serve to maintain the cucumbers’ firmness and freshness. Add salt and pepper to taste just before serving.
Notes
- Use fresh dill for the best flavor, but dried dill can be a substitute in a pinch (use about one-third the amount).
- Adjust the amount of oil and vinegar to your taste preferences.
- For extra crunch, chill the cucumbers before slicing.
- This salad is best consumed the same day but can be refrigerated for up to 24 hours.
- To keep cucumbers crisp, avoid salting too far in advance.
