Light and refreshing cucumber salad - perfect for a warm summer day. It's a great side for just about anything you put on the grill - chicken, steak and fish.
Mix cucumber and onions in a large bowl. Season with salt and pepper.
Mix white wine vinegar, water, sugar in a small bowl. Pour over the cucumbers and onions, and toss to coat.
Sprinkle some fresh chopped dill and toss salad.
NOTES
Use English cucumbers for this salad - they have thin skin and peeling is not required. You can also use Persian cucumbers which are smaller in diameter.
Use fresh dill for the most delicious flavor.
You can use a mandoline to slice the cucumber and red onion into even and thin slices. Of course, if you prefer you can use a knife.
This recipe is best served immediately since the cucumber becomes watery over time. But you can prepare it 3-4 hours ahead of time and refrigerate it.
If you are planning to refrigerate it overnight, season the sliced cucumbers with salt and place them in a colander sitting in a bowl in the refrigerator for about 30 minutes to 1 hour. Allow the salt to draw out the excess moisture. Once the cucumbers have drained, discard the liquid and continue with the recipe.
NUTRITION
Nutrition Facts
Cucumber Salad
Amount Per Serving
Calories 24Calories from Fat 1
% Daily Value*
Fat 0.1g0%
Sodium 293.2mg12%
Carbohydrates 5.7g2%
Fiber 0.7g3%
Sugar 3.4g4%
Protein 0.7g1%
Vitamin C 4.1mg5%
Calcium 20mg2%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.