Zesty Cucumber Salad with Fresh Herbs – Summer's Delight
This cucumber salad is a refreshing blend of English cucumbers, red onion, and fresh herbs, making it a must-try for summer gatherings.
Equipment
- mandoline
- Mixing bowl
- refrigerator
Ingredients
For the Salad
- 2 large English Cucumbers Substitute with Persian cucumbers if desired.
- 1 medium Red Onion Can use white or yellow onions if red isn’t available.
- 1 teaspoon Sea Salt Enhances all the flavors.
- 1 tablespoon Fresh Dill Can substitute with dried dill, reduce quantity.
- 2 tablespoons Fresh Chives Optional garnish.
For the Dressing
- 1/4 cup White Wine Vinegar Can substitute with rice vinegar.
- 2 tablespoons Honey (or Agave Nectar) Use agave to keep it vegan.
- 1/4 teaspoon Freshly Ground Black Pepper Season to taste.
Instructions
Preparation
- Begin by thinly slicing the English cucumbers and red onion using a mandoline or a sharp knife.
- In a spacious bowl, toss the sliced cucumbers and red onion with white wine vinegar, honey (or agave), and a pinch of sea salt. Mix well to coat.
- Cover the bowl and place it in the refrigerator for about 20 minutes.
- After chilling, gently transfer the salad to a serving bowl, disposing of any excess liquid.
- Top with fresh dill and chives, then season with freshly ground black pepper to taste. Serve immediately.
Notes
For a spicy twist, add sliced jalapeños to the salad.