Hey there, fellow food lovers! 🥒🧅
Are you ready to dive into the crispiest, most refreshing salad that screams summer? Look no further than this amazing Cucumber and Red Onion Salad! It’s my go-to side dish for barbecues, picnics, or just when I need a quick and healthy snack. Trust me, once you try this, you’ll be making it all season long!
What makes this salad so special, you ask? Well, it’s all about the perfect balance of flavors and textures. The cool, crunchy cucumbers paired with the sharp, tangy red onions create a mouthwatering combination that’ll have your taste buds doing a happy dance. Plus, it’s incredibly easy to whip up, making it perfect for those lazy summer days when you want something delicious without breaking a sweat.
So, let’s get chopping and tossing!
Ingredients:
- 2 large English cucumbers (or 4-5 smaller Persian cucumbers)
- 1 medium red onion
- 1/4 cup fresh dill, chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey (or maple syrup for vegan option)
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions:
- Start by washing your cucumbers thoroughly. If you’re using English cucumbers, you can leave the skin on for extra crunch and nutrients. For regular cucumbers, you might want to peel them if the skin is thick or waxy.
- Slice the cucumbers thinly – about 1/8 inch thick. You can use a sharp knife for this, but if you want to get fancy (and save some time), a mandoline slicer works wonders here!
- Now, let’s tackle that red onion. Peel it and slice it as thinly as possible. Pro tip: if you find raw onions too strong, soak the sliced onions in ice water for about 10 minutes. This helps mellow out their flavor and makes them extra crispy!
- In a large bowl, combine your sliced cucumbers, drained red onions, and chopped fresh dill. Give it a gentle toss to mix everything evenly.
- Time for the dressing! In a small bowl, whisk together the olive oil, apple cider vinegar, honey (or maple syrup), and Dijon mustard. Season with a pinch of salt and a few grinds of black pepper.
- Pour the dressing over your cucumber and onion mixture. Using your hands or a large spoon, toss everything together gently to ensure each slice is coated with that delicious dressing.
- Here’s the hardest part – waiting! Cover the bowl with plastic wrap and let it chill in the refrigerator for at least 30 minutes. This allows all those amazing flavors to mingle and get to know each other better.
- Before serving, give your salad a quick taste and adjust the seasoning if needed. Sometimes I like to add an extra sprinkle of fresh dill on top for that pop of green color.
And voilà ! Your Cucumber and Red Onion Salad is ready to steal the show at your next meal. This recipe serves 4-6 as a side dish, but honestly, I could eat the whole bowl myself!
What I love most about this salad is how versatile it is. Feel free to jazz it up with some crumbled feta cheese, sliced cherry tomatoes, or even some toasted pine nuts for extra crunch. It’s also a great base for adding grilled chicken or chickpeas if you want to turn it into a main course.
Remember, the key to making this salad truly shine is using the freshest ingredients you can find. Hit up your local farmer’s market for those crisp cucumbers and vibrant red onions – your taste buds will thank you!
So, are you ready to cucumber your way to salad perfection? Give this recipe a try and let me know in the comments how it turned out. Happy crunching, friends! 🥗✨