Refreshing Cucumber Salad is a simple, fresh, and delicious side dish that can be prepared in just a few minutes. Made with crunchy cucumbers, sliced red onions, fresh herbs, and a tangy homemade dressing, this salad brings bright flavors to the table. It is a wonderful choice for warm summer days, family gatherings, picnics, barbecues, or whenever you need a quick and healthy side dish.
Ingredients
- 3 large cucumbers, thinly sliced
- ½ medium red onion, thinly sliced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- ¼ cup apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Wash the cucumbers well under running water and dry them completely with a clean towel. Slice the cucumbers into thin rounds about ⅛ inch (3 mm) thick. Place all of the sliced cucumbers into a large mixing bowl.
- Thinly slice the red onion and add it to the bowl with the cucumbers. If you prefer a milder onion taste, place the onion slices in cold water for about 10 minutes. Drain them well before adding them to the salad.
- In a small bowl, combine apple cider vinegar, olive oil, honey, salt, black pepper, and garlic powder. Whisk everything together until the dressing is smooth and fully mixed.
- Pour the prepared dressing over the cucumber and onion mixture. Add the chopped dill and parsley. Gently toss everything together until the vegetables and herbs are evenly coated with the dressing.
- For the best flavor, cover the bowl and place it in the refrigerator for 20 to 30 minutes. This resting time allows the cucumbers to absorb the dressing.
- Before serving, toss the salad once again to redistribute the dressing. Transfer the salad to a serving bowl and garnish with extra fresh herbs if desired. Serve cold and enjoy.
Notes
Choose firm and fresh cucumbers for the best texture and crunch. Slice vegetables evenly so the dressing coats every piece. Chill before serving to improve flavor. Avoid adding too much dressing as cucumbers release water naturally. For best texture and flavor, serve the salad the same day it is prepared. Store leftovers in an airtight container in the refrigerator for up to 2 days. Freezing is not recommended.
