Introduction: Summer Cucumber Salad

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There's lots of different variations on the Cucumber Salad theme, but this is our favorite, a tangy, crisp and cold vinegary salad that complements almost any summer dish, from hamburgers to chicken. Paired up with Potato Hash Medley, you've got a quick and easy dinner. The dish takes all of about 10 minutes to throw together, and while you can eat it right away, we think it tastes even better if you let it marinate overnight in the oil and vinegar mixture.

Step 1: Ingredients

We go a little heavy on the vinegar but you can easily adjust this dish to your preferences. Basic ingredients are:

2-2 1/2 cups cold water

1 cup apple cider vinegar

1 cucumber

1/2 cup diced onion

1 tablespoon sugar

salt, pepper and Italian seasoning

Optional: 3 tablespoons Italian dressing

Step 2: Prepare Cucumber

Cucumbers are just fun to cut! Years ago, we were persuaded that removing most of the peel would reduce some of the gassiness factor of cucumbers. We haven't been able to verify that one way or the other, but still peel the cukes this way. We also run a fork down the sides of the cuke, which makes a nice design when sliced. But essentially, you just need to slice your cucumber. You can also dice it if you prefer.

Step 3: Prepare Onion


Step 4: Prepare Cucumber Salad Marinade

Combine your water, vinegar and

Step 5: Add Cucumber and Onions

Step 6: Season to Taste

Toss in a bit of sugar, salt, pepper, and any other complimentary seasonings and stir! Refrigerat

Step 7: Refrigerate

You can eat your Cucumber Salad right away, but for maximum flavor, refrigerate for a couple of hours or overnight

Step 8: Enjoy!

Pair up with the Potato Hash Medley and chicken or some burgers, and enjoy! If you eat up all your cucumbers and have a decent amount of marinade left over, just chop up some more cucumbers and onions, and reuse!

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