Ingredients
Vegetables
- 2 large cucumbers, washed, patted dry, and thinly sliced (peeling optional)
- 1 cup red onions, thinly sliced
Dressing and Herbs
- 1/3 cup vinegar (white vinegar or apple cider vinegar)
- 2 tbsp water
- 2 tbsp olive oil
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp fresh basil, finely chopped
- 2 tsp granulated sugar
- 1 tsp garlic powder
- Salt, to taste
- Pepper, to taste
Instructions
- Combine the ingredients: In a large mixing or salad bowl, add the thinly sliced cucumbers, red onions, vinegar, water, olive oil, freshly chopped dill, parsley, basil, granulated sugar, pepper, and garlic powder.
- Mix thoroughly: Toss the ingredients together until everything is evenly combined and coated with the dressing.
- Chill the salad: Cover the bowl and refrigerate for 1 to 2 hours. This chilling time allows the flavors to deepen and the vegetables to marinate beautifully.
- Stir occasionally: While the salad is chilling, mix it 2 to 3 times to ensure the marinade evenly infuses all the ingredients.
- Optional draining: Before serving, you may choose to drain any excess liquid from the salad. Some prefer to keep it, so this step is based on taste preference.
- Adjust seasoning and serve: Add salt to taste, give the salad one final toss, and enjoy your fresh, tangy cucumber onion salad!
Notes
- Peeling cucumbers is optional; leaving the skin on adds color and extra nutrients.
- Use fresh herbs for the best flavor; dried herbs may be used in a pinch but reduce quantity to 1 tsp each.
- Adjust vinegar type to preference, white vinegar lends sharpness, apple cider vinegar offers a milder tang.
- Chilling enhances flavor but salad can be served immediately if needed, though less intense in taste.
- This salad pairs well with grilled meats, sandwiches, or as a light snack on its own.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
