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Easy Cucumber Salad

Cucumber salad is a wonderfully refreshing, slightly sweet, slightly tangy dish.  It is the perfect addition to have at a picnic, cookout, or simply for lunch.

cucumber salad in a white bowl on a white marble counter

Summer is a time for salads. I often lean towards salads popular in Israel such as Israeli salad and Israeli red cabbage salad.

However, I also enjoy American salads I grew up with such as potato salad, coleslaw, broccoli salad, and of course, cucumber salad.

Many cucumber salad recipes have taken to using red or white wine vinegar instead of regular white vinegar.  

While I do understand the appeal of wine vinegar, I’ve decided to stay with white vinegar.

I’ve done this for the very simple reason of it being something most people have on hand.

This holds even more true to those who keep kosher, especially if they don’t live in a big city.  

The reason for this is because wine has very strict rules which apply to its vinegar as well.

While it is not terribly hard to find kosher wine, wine vinegar is less common.

As for the cucumbers, I personally like using small Persian cucumbers because of their superior taste.  Also, if you live in Israel it’s also pretty much the only thing you can find.

However, you can really use any cucumbers you have easy access to since most of the flavor will come from the sugar and vinegar anyway.

What you need

Knife
Cutting board
Medium size bowl
Measuring spoons
Kitchen scale

Yield: 4 servings

Easy Cucumber Salad

cucumber salad in a white bowl on a white marble counter

Cucumber salad is a wonderfully refreshing, slightly sweet, slightly tangy dish.  It is the perfect addition to have at a picnic, cookout, or simply for lunch.

Prep Time 20 minutes
Total Time 20 minutes

Ingredients

  • 1 pound cucumbers, thinly spliced (500 grams)
  • 2 teaspoons salt
  • 2 ½ teaspoons white sugar
  • 2 teaspoons distilled white vinegar
  • 1/2 small onion, thinly sliced
  • Fresh dill, to taste, optional

Instructions

  1. In a medium bowl, toss the cucumber slices with salt and let sit for 5 minutes.
  2. Stir in sugar, vinegar, and onion refrigerate for 10 minutes.
  3. Add fresh dill to taste if desired.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 31Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1060mgCarbohydrates: 8gFiber: 1gSugar: 5gProtein: 1g

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