Fresh Cucumber Salad Recipe
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This fresh Cucumber Salad is light, refreshing, and vibrant in flavor. This super fast dish makes a great side to any meal.
We’re hitting the classics this week. First the pan fried potatoes and now this Fresh Cucumber Salad. Cucumbers are popping up all over the place. Luckily they grow like weeds. We can’t eat them fast enough.
Here’s a nice (and easy) recipe for cucumber salad. Now all we need is a chunk of salo (just kidding, I’m not the salo type). F.y.i. salo is like a thick-cut, salt-cured bacon that you can eat with a piece of bread if you wish to clog up your arteries (that’s nurse talk). I hope I haven’t spoiled your appetite. Look up at the picture and you’ll feel better. This post has nothing to do with salo. I digress. Enjoy your healthy cucumbers!
Ingredients for Cucumber Salad:
1 lb of cucumbers (4-5)
1 clove of garlic
2 heaping Tbsp of fresh dill, chopped
1 Tbsp of Sunflower oil OR Olive oil, add more to taste
1 Tbsp white vinegar
salt & pepper to taste
How to Make Fresh Cucumber Salad:
1. Wash cucumbers. Cut them in half lengthwise, then cut each half in 3-4 strips, and finally cut strips in half. Place sliced cucumbers into the mixing bowl.
2. Chop dill and press garlic. Add them to the cucumbers.
3. Add 1 Tbsp of olive oil, 1 Tbsp of vinegar, throw in a pinch of salt and pepper and mix all the ingredients together.
4. Serve right away or refrigerate for later. When refrigerating, hold off on the salt and pepper until ready to serve. You can make the salad in the morning then salt to taste when serving and enjoy!
Fresh Cucumber Salad Recipe
- 1 lb of cucumbers, 4-5
- 1 clove of garlic
- 2 heaping tbsp of fresh dill, chopped
- 1 tbsp of Sunflower oil or Olive oil, add more to taste
- 1 tbsp white vinegar
- salt & pepper to taste
Wash cucumbers. Cut them in half lengthwise, then cut each half in 3-4 strips, and finally cut strips in half. Place sliced cucumbers into the mixing bowl.
Chop dill and press garlic. Add them to the cucumbers.
Add 1 tbsp of olive oil, 1 tbsp of vinegar, throw in a pinch of salt and pepper and mix all the ingredients together.
Serve right away or refrigerate for later. When refrigerating, hold off on the salt and pepper until ready to serve. You can make the salad in the morning then salt to taste when serving and enjoy!
Read comments/reviewsAdd comment/review
I made these and did add salt and pepper.. but I need them for tomorrow.. what should I do about the liquid? I wish I saw that comment before i added salt/pepper ;(
Hi Emma, yes with cucumber, it really will be best fresh once it is salted, but you can strain off the liquid tomorrow and add more seasoning to taste.
If I make this salad the day before an event, what should I wait on?
And do right before the event?
Don’t combine the dressing ingredients until right before the event.
I’m not clear on what type of vinegar to use for this dish. Can you elaborate? Thank you!
Hi Mimi it is regular white vinegar.
YUM. Made this for an international fellowship gathering (using the long plastic-wrapped cucumbers). Actually this and your cauliflower salad. It was my first time making them both (shhh) but the two big bowls were empty VERY quickly… People kept returning to the cucumbers to get more. Making your plov and half-salted pickles for the next time I cook. From one nurse to another – you rock!!!
Those are really good choices too (the plov and half-salted pickles)! Thank you for sharing your wonderful reviews! 🙂
Ahh how can you say that about salo?!:)
Salo actually has a miraculous number of vitamins. It’s ‘healthier’ than a processed sausage especially if sourced from an organic farm
But yeah, salo, little cucumber and a shot of vodka!
I guess most of the salo in Ukraine was organic from their own animals. It’s just not my thing. I do like the meaty part of salo; reminds me of bacon.
What type of cucumber do you grow? We buy cucumbers as we have no space to have a garden. I have found that the traditional thick skinned American cucumbers are sort of not good at all…. Kirby cucumbers( which look like the ones you have in photo) are good if really fresh, otherwise the skin is bitter. The Persian cucumbers are the ones we prefer and all the Russians seem to prefer, but they hard to find sometimes so the English “burpless” cucumbers seem to be the tastiest available at American stores.
I’m not exactly sure what these are called. The seeds were sent from Ukraine. I haven’t really noticed any bitter ones this year. Sorry that’s probably not very helpful… Ok called mom and she said it was called radnichok
Hahaha the cucumbers look like pickles!
Love this salad…..sooo refreshing on these hot days of summer.
Definitely agree! I’m trying to take advantage of all the fresh stuff while it lasts. I even like to bite into cucumbers whole. It makes for a really great snack!
I love this salad, it tastes so fresh. I make it the same way but i also add a little bit of vinegar it makes the cucumbers a little zesty.
I’ll add that next time. Thanks for the tip!
yum home grown cucumbers:))))
I think about these all year long; every time I have to buy a sub-par cucumber at the store. I love this cucumber and tomato season!
we love this salad, especially during summer time. Pictures are mouthwatering 🙂
The pictures are thanks to my hubby again. He’s been so incredibly helpful since I started working. Thank you 🙂
A refreshing cucumber salad! Yum!!!
You are funny about salo 🙂 🙂 🙂
Haha I thought I’d let out some of my feelings on salo. 🙂
I love fresh cucumbers:) For this salad my favorite dressing is sunflower oil (not refined). I add it almost to all my salads. Great post Natasha. I love visiting your blog:))))))
I had to check if mine was refined or not. I never paid attention. Ok it is not refined 🙂 it does make salads taste better