Cucumber Salad
Cucumber Salad is your go-to refreshing side dish, ideal for summer barbecues or light weeknight dinners. Crisp cucumber slices combine with sweet cherry tomatoes and zesty red onion, all drizzled in a tangy olive oil and balsamic vinegar dressing. This vibrant salad not only enhances your meal but also adds a splash of color to any table setting. Quick and easy to make, it’s a guaranteed crowd-pleaser that will have everyone coming back for more.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: N/A
- Cuisine: American
Ingredients
Scale
- 2 large fresh cucumbers (sliced)
- 1 cup cherry tomatoes (halved)
- ½ medium red onion (thinly sliced)
- ¼ cup fresh dill (chopped)
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Wash and slice cucumbers into thin rounds or half-moons. Halve cherry tomatoes.
- Thinly slice red onion; soak in cold water for 10 minutes if desired.
- In a large bowl, combine cucumbers, tomatoes, and onions.
- In a small bowl, whisk together olive oil, balsamic vinegar, chopped dill, salt, and pepper.
- Pour the dressing over the salad; toss gently to coat. Let rest for 5 minutes before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 100
- Sugar: 4g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Customize with additional veggies like bell peppers or avocado for extra crunch. For an Asian twist, substitute soy sauce for balsamic vinegar. Store leftovers in an airtight container in the fridge for up to two days.