Description
A refreshing cold cucumber salad featuring crisp cucumbers, fresh herbs, and a sweet tangy dressing. Perfect for summer gatherings, lunches, and potlucks.
Ingredients
Scale
- 3 English cucumbers, thinly sliced
- 1/2 teaspoon kosher salt
- 1/3 cup white wine vinegar
- 1/4 cup olive oil
- 1 tablespoon honey
- 1/4 teaspoon freshly ground black pepper
- Fresh dill or parsley, chopped to taste
Instructions
- Place sliced cucumbers in a bowl and toss with kosher salt.
- Cover and refrigerate for 30 minutes.
- Drain cucumbers and pat dry with paper towels.
- Whisk vinegar, olive oil, honey, and black pepper together.
- Add cucumbers and herbs to the dressing.
- Toss until evenly coated.
- Serve immediately or refrigerate before serving.
Notes
- English, Persian, Armenian, or garden cucumbers can be used.
- Peeling cucumbers is optional depending on preference.
- A mandoline helps create even slices.
- Store leftovers in the refrigerator for up to 3 days.
- Adjust honey or vinegar to suit your taste.
- Prep Time: 40 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 173
- Sugar: 8
- Sodium: 297
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 1
- Protein: 1
- Cholesterol: 0