Cucumber Salad – a delicious recipe with cucumbers, cider vinegar, olive oil, dill weed, generous, onion. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
["Finely chop half an onion, preferably a red one.
2
Add to your salad bowl.", "Peel and grate 5 cucumbers.
3
Add to your salad bowl, covering the onions.", "Sprinkle some salt over the top, no more than half a teaspoon.
4
Let it rest in the fridge. This will dehydrate the cucumbers a bit and lend the salad all the salt it needs.", "After ca. 30 minutes, using one hand to keep the cucumber/onion from slipping out of the salad bowl, pour off the liquid. You can press the mixture a bit to squeeze out more of the watery liquid.", "Season the salad with the dill weed, the sugar and black pepper to taste and finish off by adding the vinegar and olive oil. Toss and let settle for another 10-15 minutes.", "Toss again and serve. Good with baked fish, fried fish or barbequed foods."]
222
kcal
Calories
11
g
Fat
31
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 5 cucumbers, 4 tablespoons cider vinegar, 3 tablespoons olive oil, 2 tablespoons dill weed, and more.
Yes, Cucumber Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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