Sometimes the simplest is the best. All you need is a cucumber, red onion, a pinch of salt and sugar and a drizzle of red wine vinegar. This Simple Cucumber Salad is a perfect light summer side for a grill out, or the perfect balance to a rich roasted chicken or spaghetti bolognese.
About this Recipe
Cucumbers English Cucumbers are best because they have small seeds and the skin is enjoyable to eat. If you are using Persian cucumbers, I would recommend peeling them.
Onion Thinly sliced red onions give this recipe crunch, color and a nice bite. I use a mandolin to slice my red onions for an even slice.
Salt Salt the Cucumber to draw the moisture out to allow the cucumber to absorb all of the favor.
Sugar all you need is a touch to give this salad balance.
Red Wine Vinegar A touch of vinegar goes a long way. Red Wine vinegar is my go- to, but another great option is rice wine vinegar especially for an asian dish.
This recipe pairs wonderfully with grilled meats, like our Kofta Beef Kebab or a rich dish like our Spaghetti Bolognese. If you like this recipe, try our Panzanella Salad or our Antipasto Salad.
Recipe
Simple Cucumber Salad
Sometimes the simplest salad is the best. This simple cucumber salad is the perfect summer side for a grill out or a rich pasta or roast.
Ingredients
- 1 English Cucumber, thinly sliced
- 3/4 tsp. Kosher Salt
- 1 tsp. Sugar
- 1/2 cup thinly sliced Red Onion, about 1/2 an Onion
- 2 Tbsp. Red Wine Vinegar
Directions
- Step 1 In a medium bowl, toss the cucumbers with the salt and sugar and let sit for 5 minutes.
- Step 2 Toss the cucumbers with the red onions and vinegar. Let that sit for at least 10 minutes before serving. You can make this a day ahead, just cover and refrigerate.
About the Author
Lauren is a classically trained, professional chef. A culinary school graduate, she has spent time working organic farms in the Italian countryside and was the pastry/sous chef at a high profile restaurant in Dallas prior to becoming a full-time personal chef. Her cooking style is often referred to as “rustic.” Being a personal chef, she is not bound by a single type of cuisine and has had the opportunity to experiment with hundreds of regional recipes from all over the world.
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