Simple Cucumber Salad

Summer screams cucumbers and if your garden is like mine... you have plenty! Make this simple salad to compliment any meal. With cucumbers and only seven other staple ingredients... you’re going to love making this all summer long!

Simple Cucumber salad

Yield: 4 – 6 servings

Ingredients:

2 – 3 cucumbers, depending on size
1 medium yellow onion, halved and thinly sliced
1 teaspoon kosher salt
1/4 teaspoon black pepper
3 – 4 tablespoons granulated sugar
2 tablespoons fresh dill (or 2 teaspoons dried)
2/3 cup rice, white or cider vinegar
2/3 cup water

Flavor variations: 1 clove garlic, thinly sliced, 1/4 teaspoon red pepper flakes

Equipment needed:

Medium mixing bowl
Cutting board
Chef knife
Rubber spatula
Liquid and dry measuring cups
Measuring spoons
Plastic wrap

Hot weather is when I grab my simple salad recipes. Foods that are super simple to prepare and cold on a hot day are the perfect combination too! My mom used to make this recipe every summer when our cucumber crop starting coming in. The great thing about this recipe is that you can keep adding more sliced cucumber and onions to the bowl of dressing and keep havingmore salad for dinner. Never tire of this dish either... That’s a win – win in my book! Grab your veggies and let’s get slicing!

First step is to slice your cucumbers. No need to peel them unless you prefer them that way. I pick my cucs young so the skins are tender. I like the meal appeal created by the skin color too! Slice them fairly thin. If I’m making a large batch, I often use a Mandolin slicer that makes the job faster. Be careful though, as the blades are VERY sharp! Slice the onions thinly like the cucumbers. I cut them in half too for easier eating size. Place the cucumbers and onion in a medium mixing bowl along with the salt, pepper and sugar. If using fresh dill, remove tender threads from the stems and mince fine. Dry dill works too... no chopping involved! Just remember to use less dry dill, as it has a more intense flavor. Sprinkle dill on top. If adding fresh garlic slices or red pepper flakes, add these now too.

Now the last step...I told you it was simple! Pour over the vinegar and water. I prefer using rice vinegar as the flavor is a bit less intense, but which ever you have in your pantry will work just fine. My mom usually used white vinegar, which is clear and does not change the color of the cucumbers at all. I have used all three mentioned above and it's still yummy! Stir the liquid and seasonings together with the cucumbers to ensure everything is immersed in flavor. Now it’s time to taste it! If you prefer a sweeter, less tart flavor, add another tablespoon of sugar. Press down the vegetables to make sure they are mostly covered with dressing. Cover the bowl with plastic wrap and place in the refrigerator for at least 20 – 30 minutes, stirring occasionally. Ultimately, the longer you refrigerate the salad the better the flavor. I usually shoot for at least an hour. I’ve often made the salad in a large glass container with a sealed lid, as then I can mix by just shaking the bowl a bit.

Your salad if finished! Wasn’t that simple? So fresh and the perfect salad for a hot summerday...Enjoy!!

**After serving the first night, there is always lots of dressing left over, so I often slice up more cucs and onion, stir them in, and refrigerate for the next day!