Cucumber Salad Recipe

Slice the Vegetables

• Use a sharp knife or mandoline to slice cucumbers thinly for maximum crunch.
• Thinly slice the red onion and place it in a bowl of cold water for 5 minutes to mellow the flavor, then drain.

Make the Dressing

• In a small bowl, whisk together vinegar, olive oil, sugar (if using), salt, and pepper.

Combine & Toss

• In a large mixing bowl, combine cucumbers, onions, and dill.
• Pour dressing over and toss until everything is evenly coated.

Chill & Serve

• Let the salad sit in the fridge for at least 15–30 minutes so flavors meld.
• Serve cold for maximum refreshment.

Variations & Tips

• Creamy version: Add 2–3 tablespoons of sour cream or Greek yogurt to the dressing.
• Asian-inspired twist: Swap vinegar for rice vinegar, add 1 tsp sesame oil, and sprinkle with toasted sesame seeds.
• Extra crunch: Add sliced radishes or bell peppers.