Cucumber Salad

A refreshing and easy-to-make Cucumber Salad, perfect for warm days, featuring crunchy cucumbers, tangy vinegar, and creamy olive oil.

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Prep Time 10

Total Time 10

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: American, Mediterranean

Calories: 50

Ingredients Method Notes

Ingredients

Main Ingredients

2 cucumbers Look for firm and dark green cucumbers for the best crunch.
1 tablespoon olive oil For a different taste, substitute with avocado oil.
1 tablespoon vinegar Apple cider vinegar can be used for a unique flavor.
to taste teaspoon salt Adjust salt based on preference, adding more if necessary.
to taste teaspoon pepper Freshly ground for best flavor.

Optional Ingredients

to taste diced onions Adds extra flavor.
to taste diced tomatoes For color and taste.
to taste fresh herbs Enhances aroma and flavor.

Method

Preparation

Slice the cucumbers thinly, aiming for about 1/8 inch thick.
Combine the sliced cucumbers with olive oil, vinegar, salt, and pepper in a bowl.
Toss everything together until well coated.
Optionally, add diced onions, tomatoes, or herbs.
Serve chilled and allow the flavors to meld for a few minutes if possible.

Notes

For storing, this salad keeps well in the fridge for about 2 days in an airtight container. For a spicy version, add red pepper flakes or jalapeños. To make it lighter, substitute olive oil with Greek yogurt for a creamy salad.