Cucumber Salad

Name: Cucumber Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 3 cucumbers (English or American Slicing); 1/2 cup shallots (diced); 3 tablespoons rice vinegar; 2 tablespoons extra virgin olive oil; 2 tablespoons dill (fresh, chopped); 1/4 teaspoon salt; 1/2 teaspoon black pepper

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Crunchy and loaded with mouthwatering texture and subtly sweet juices, this cucumber salad recipe is sure to have your taste buds yearning for more! Oh, and it takes less than 10 minutes from start to finish!

cucumber salad in a grey bowl served with serving spoons and lavender and dill in the background

This delicious dish mixes cucumber slices with fresh dill, rice vinegar, and shallots for a refreshing summer salad. Because when it's barbecue season, nothing says summer greater than enjoying the labors of the earths' fresh produce – cucumber! They are crispy, crunchy, hydrating and super delicious to serve as a side dish.

WHY THIS RECIPE WORKS

a great way to hydrate the body and aid in weight loss – cucumbers are made up of 95% water and are low in calories and rich in potassium and fiber. This can help flush out toxins and fill you up on a low calorie and low fat food. [source] Eat smarter, without feeling deprived 😊.
paleo, vegan and naturally gluten-free – the main ingredient is cucumber and they absorb so much flavor from the dressing, and herbs, that not much extra is needed, making this a light dish suitable for most diets
it's a fuss-free and fail-proof salad recipe! – My mother-in-law always used to cringe at the thought of having to bring a salad to a family gathering because she would get overwhelmed and feel like they are far too complicated. The struggle was in how to mix and match what. This cucumber salad recipe is fuss-free and fail-proof, so much anyone can make it! It only has 2 main ingredients plus the extra flavors that make it finger-licking good!

WHAT GOES INTO THIS RECIPE

salad – the bulk of salad consists of cucumbers, fresh dill weed, and diced shallots
dressing – olive oil, rice vinegar, salt and pepper

HOW TO MAKE THIS RECIPE

STEP 1. Wash, cut of the ends and peel the cucumbers (I love these peelers).
STEP 2. Slice them into thin slices and place in a large bowl.

STEP 3. On top of the cucumbers, add the dill and shallots.
STEP 4. In a small bowl whisk together the dressing ingredients and pour over the cucumber salad, then mix well to combine.

adding dill, shallots and dressing to the salad

FAQS and EXPERT TIPS

What kind of cucumbers work best for this salad?

English, European, Hothouse cucumbers are great to use and have a thinner layer of skin with minimal seeds. They are sometimes pricier, and wrapped in plastic at the grocery store. American Slicing cucumbers can also be used (which is shown here). I have made this cucumber salad with all of these variety's which work well. I do not recommend using pickling cucumbers or lemon cucumbers as they contain too many seeds.

Can I make this in advance?

I do not recommend making this recipe a day in advance. the cucumbers can get soggy and mushy. Instead, make it up to 2-3 hours prior to serving.

How long will this cucumber salad last?

Consume within 1 day to avoid it turning too watery. This is best served fresh.

Salad Additions

You can also add crumbled feta, goat cheese, corn, or grape tomatoes to this recipe for a little variety!

cucumbers sliced thin and turned into a salad served in a bowl with a serving spoon and dish towel next to it

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4.67 from 3 votes

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Course: Side Dish

Cuisine: American

Diet: Diabetic, Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian

Prep Time: 10 minutes

Total Time: 10 minutes

Servings:

Calories: 113kcal

Author: Danielle Fahrenkrug

Ingredients

3 cucumbers English or American Slicing3 cucumbers English or American Slicing
1/2 cup shallots diced1/2 cup shallots diced
3 tablespoons rice vinegar3 tablespoons rice vinegar
2 tablespoons extra virgin olive oil2 tablespoons extra virgin olive oil
2 tablespoons dill fresh, chopped2 tablespoons dill fresh, chopped
1/4 teaspoon salt 1/4 teaspoon salt
1/2 teaspoon black pepper1/2 teaspoon black pepper

Instructions

Slice off the ends of the cucumbers and peel them. Cut them into thin rounds and place them in a large bowl. Dice the shallots and dill and add them to the bowl.
In a small bowl make the dressing by whisking together the rice vinegar, olive oil, salt, and pepper. Pour the dressing over the cucumber salad and toss to coat. Season with more salt to taste if needed.
Serve right away or within a few hours, chilled.

Notes

1. The best cucumber to use are English, European, Hothouse or American Slicing (which are the regular ones at the grocery store with thick dark green skin. I do not recommend using pickling cucumbers or lemon cucumbers as they contain too many seeds.

2. This recipe is best to make up to 2-3 hours prior to serving. Making it the day before is not recommended as it will get soggy and not be as crispy.

3. It is optional to add a little variety to this cucumber salad with these additions. Try adding feta, goat cheese, corn or grape tomatoes that are halved.

Nutrition

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