Intro: Summer Cucumber Salad
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
1/2 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!