Light Cucumber Salad Recipe

Cucumbers: Fresh and crisp, they form the base of the salad.

Red onion: Adds a sharp, tangy flavor and a bit of crunch.

White vinegar: Provides acidity and tang to the dressing.

Apple cider vinegar: An alternative to white vinegar, offering a slightly sweeter taste.

Olive oil: Adds richness and helps meld the flavors together.

Sugar: Balances the acidity of the vinegar.

Salt: Enhances the overall flavor of the salad.

Black pepper: Adds a hint of spice and depth.

Dill: Fresh and aromatic, it brings a unique flavor to the salad.

When slicing cucumbers, use a mandoline for uniform thickness, which ensures even marination. To reduce the sharpness of the red onion, soak the slices in cold water for about 10 minutes before adding them to the salad. This will mellow the flavor without compromising the crunch.

• sliced cucumbers - Substitute with zucchini: Zucchini has a similar texture and mild flavor, making it a good alternative for a refreshing salad.

• thinly sliced red onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to red onions, which can be a pleasant variation in the salad.

• white or apple cider vinegar - Substitute with lemon juice: Lemon juice provides a similar acidity and tanginess, adding a fresh citrus note to the salad.

• olive oil - Substitute with avocado oil: Avocado oil has a neutral flavor and similar health benefits, making it a suitable replacement for olive oil.

• sugar - Substitute with maple syrup: Maple syrup adds a natural sweetness and a hint of complexity to the salad dressing.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor while still providing the necessary saltiness.

• black pepper - Substitute with white pepper: White pepper offers a similar spiciness but with a slightly different flavor profile, which can be a subtle change.

• chopped fresh dill - Substitute with chopped fresh parsley: Parsley provides a fresh, slightly peppery flavor that complements the other ingredients well.

• To keep your cucumber salad fresh and crisp, transfer it to an airtight container. This will help maintain the flavors and prevent any unwanted odors from seeping in.

• Store the container in the refrigerator. The salad will stay fresh for up to 2-3 days. Beyond this period, the cucumbers may start to lose their crunch and the overall texture might become soggy.

• If you plan to make the salad ahead of time, consider storing the dressing separately. Combine the vinegar, olive oil, sugar, salt, and black pepper in a small jar and refrigerate. When ready to serve, toss the cucumbers and red onion with the dressing and sprinkle with fresh dill.

• For a quick refresh, you can add a splash of vinegar or a pinch of salt before serving. This will revive the flavors and add a bit of zing to the salad.

• Freezing is not recommended for this cucumber salad. The high water content in cucumbers causes them to become mushy and lose their crisp texture when thawed. If you must freeze, do so without the dressing and add it fresh after thawing, but be prepared for a change in texture.

• If you have leftovers that you don't want to waste, consider incorporating them into other dishes. The cucumber salad can be a refreshing topping for sandwiches or wraps, or mixed into a grain bowl for added crunch and flavor.

• If you have leftover Light Cucumber Salad, it's best to enjoy it cold. However, if you prefer it at room temperature, follow these steps:

  • Remove the salad from the refrigerator and let it sit at room temperature for about 15-20 minutes before serving. This allows the flavors to come through more vividly.

• If you must reheat the salad, which is not typically recommended for a cucumber salad, you can try a gentle warming method:

  • Place the salad in a microwave-safe dish.
  • Microwave on low power (about 30% power) for 10-15 seconds. This will slightly warm the salad without making the cucumbers too mushy.
  • Stir gently and check the temperature. Repeat if necessary, but avoid overheating.

• Alternatively, you can use a warm water bath:

  • Fill a larger bowl with warm water (not hot).
  • Place the container with the salad into the warm water, ensuring the water level is below the rim of the container to avoid water seeping in.
  • Let it sit for a few minutes, stirring occasionally, until it reaches the desired temperature.

• For a fresh twist, add a few more slices of cucumber and a sprinkle of fresh dill before serving to revive the flavors.

• Mixing bowl: A large bowl used to combine the vinegar, olive oil, sugar, salt, and black pepper, as well as to toss the cucumbers and red onion.

• Measuring cups: Used to measure out the ¼ cup of thinly sliced red onion and the 2 tablespoons of vinegar.

• Measuring spoons: Used to measure the 1 tablespoon of olive oil, 1 teaspoon of sugar, ¼ teaspoon of salt, and ¼ teaspoon of black pepper.

• Knife: Used to slice the cucumbers and red onion thinly.

• Cutting board: A surface to safely slice the cucumbers and red onion.

• Mixing spoon: Used to mix the ingredients together in the bowl.

• Refrigerator: Used to chill the salad for 30 minutes if you want the flavors to meld.

• Serving bowl: A bowl to serve the salad in once it is ready.

Pre-slice ingredients: Slice the cucumbers and red onion in advance and store them in the fridge to save time when you’re ready to make the salad.

Use a mandoline: A mandoline slicer can quickly and uniformly slice your cucumbers and red onion, saving you valuable prep time.

Make the dressing ahead: Mix the vinegar, olive oil, sugar, salt, and black pepper ahead of time and store it in a jar. Just shake and pour when needed.

Batch prep: Double or triple the recipe and store in the fridge for a quick and easy side dish throughout the week.