Description
A refreshing and simple fresh cucumber salad made with crisp cucumbers, garlic, and fresh dill, dressed in sunflower or olive oil and white vinegar. Perfect as a light side dish or a healthy snack, this salad comes together quickly with minimal ingredients and no cooking required.
Ingredients
Scale
Salad Ingredients
- 1 lb cucumbers (4-5 medium cucumbers)
- 1 clove garlic, pressed
- 2 heaping tbsp fresh dill, chopped
- 1 tbsp sunflower oil or olive oil (add more to taste)
- 1 tbsp white vinegar
- Salt to taste (add at serving if refrigerating)
- Black pepper to taste (add at serving if refrigerating)
Instructions
- Prepare the cucumbers: Wash the cucumbers thoroughly. Cut each cucumber in half lengthwise, then cut each half into 3-4 strips. Finally, cut those strips in half to create bite-sized pieces. Place the sliced cucumbers into a mixing bowl.
- Add herbs and garlic: Chop the fresh dill and press the garlic clove. Add both the dill and pressed garlic to the bowl with the cucumbers.
- Dress the salad: Pour in 1 tablespoon of olive or sunflower oil and 1 tablespoon of white vinegar. Add a pinch of salt and pepper if serving immediately, then toss all ingredients together until well combined.
- Serve or refrigerate: Serve the salad right away for the best fresh flavor, or refrigerate for later. If refrigerating, wait to add salt and pepper until just before serving to maintain crispness and freshness. This salad can be made in the morning and salted to taste when ready to eat.
Notes
- For best texture, add salt and pepper just before serving if refrigerating the salad.
- You can substitute white vinegar with apple cider vinegar for a different tangy flavor.
- Feel free to increase the amount of fresh dill if you prefer a stronger herbal taste.
- This salad is naturally gluten-free and vegan.
- Use organic cucumbers if possible to avoid pesticides.
