Description
A light and refreshing cucumber salad with ribbons of cucumber, red onion, and a tangy dressing, perfect for summer gatherings.
Ingredients
Scale
- 2 large cucumbers (English or Kirby)
- 1/4 cup red onion, very thinly sliced
- 1/4 cup red wine vinegar
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
- Fresh dill, roughly chopped, for garnish
Instructions
- Trim the ends of the cucumbers and shave long, thin ribbons using a vegetable peeler.
- Halve the red onion and slice it extremely thinly; soak in cold water if desired.
- In a bowl, whisk together red wine vinegar, olive oil, salt, and pepper until emulsified.
- Add cucumber ribbons and sliced red onion to the bowl and gently toss with the dressing.
- Let the salad rest for about 10 minutes before serving.
- Transfer to a serving bowl, sprinkle with fresh dill, and serve fresh.
Notes
Best when consumed within 24 hours for optimal freshness. Can add other vegetables or proteins to make it more filling.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 70
- Sugar: 2g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: cucumber salad, summer salad, refreshing salad, light meal, vegan salad
