Quick Cucumber Salad

4.4
(9)

This is a very quick and cool summer salad, but it's also good year-round. Serve cold or at room temperature.

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5
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Prep Time:
15 mins
Additional Time:
30 mins
Total Time:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

Original recipe (1X) yields 6 servings

  • 2 cups thinly sliced and peeled cucumber

  • salt to taste

  • ¼ cup white balsamic vinegar

  • 2 tablespoons olive oil (Optional)

  • 1 teaspoon white sugar

  • ½ teaspoon dried dill weed

  • 2 tomatoes, chopped, or more to taste

Directions

  1. Spread cucumber slices in a thin layer on a large platter. Sprinkle salt generously over the cucumber. Let salt soak into cucumber slices for about 30 minutes.

  2. Transfer cucumber to a colander and rinse with cold water; drain thoroughly and transfer to a dry surface. Pat cucumbers dry with paper towel.

  3. Whisk vinegar, olive oil, sugar, and dill together in a large bowl. Add cucumber slices and tomatoes; toss to coat.

Cook's Notes:

You may skip the step of salting the cucumber if in a hurry, but it does take the bitterness out of cucumbers.

Use 1 cup grape tomatoes in place of the chopped tomato if you wish.

21 home cooks made it!

Nutrition Facts (per serving)

63 Calories
5g Fat
5g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 63
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 4%
Sodium 6mg 0%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 3%
Total Sugars 4g
Protein 1g 1%
Vitamin C 8mg 8%
Calcium 16mg 1%
Iron 0mg 2%
Potassium 193mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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