Description
A crisp and refreshing cucumber salad with a light tangy dressing, perfect for summer meals.
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 black pepper
- Fresh dill or parsley
Instructions
- Slice cucumbers thinly and place in a bowl
- Add salt and toss, then refrigerate for 30 minutes
- Drain and pat cucumbers dry
- Whisk vinegar, oil, honey, and pepper
- Add cucumbers and herbs, toss to coat
- Serve immediately or chill before serving
Notes
- Salt cucumbers to remove excess moisture
- Adjust sweetness and acidity to taste
- Use fresh herbs for best flavor
- Serve fresh for maximum crunch
- Prep Time: 40 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- 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