What is Grandma Rose’s story?cucumber saladIt’s one of those recipes that has been passed down for generations, and honestly, it’s like sunshine. You know how sometimes you crave something light and refreshing, but also kinda creamy and sour. Think of it as the cooler, crisper cousin of coleslaw, but without all the mayo heaviness. What is better than a store bought salad?
What is a cucumber salad?
What is it?cucumber salad exactly? Simply put, it’s thinly sliced cucumbers tossed in a creamy, tangy dressing. It’s essentially summer in a bowl! It’s fresh, crisp, and bursting with flavor, with a satisfying crunch that just *gets* to you. The best part? It’s incredibly versatile. You can add different herbs, spices, and even veggies to customize it to your liking. Grandma Rose always made hers with dill and a touch of red onion, which gives it that little bit of zing that I adore. Don’t knock it till you try it!
Why you’ll love this recipe?
Where should I start?cucumber saladWhat are some of the best recipes that are guaranteed to be a hit?
- Flavor:What is the best combination of cucumbers, creamy dressing, and dill? Is it the perfect balance of refreshing and satisfying? Is it too hot or too cold for summer?
- Simplicity: This recipe is ridiculously easy to make. Honestly, even if you’re a beginner cook, you can nail this. I’m talking minimal chopping and whisking. I always make this when my friends come over for a quick bite.
- Cost-Can you grow your own cucumbers? What are some pantry staples that you already have on hand? What is not to love?
- Versatility:You can serve this.cucumber salad as a side dish with grilled chicken, fish, or even sandwiches. It’s also amazing on its own as a light lunch or snack. This one’s a lifesaver on busy nights. And like I said before, you can change this recipe to your own preference, just have fun with it!
What I love most about this cucumber salad is that it’s a total crowd-pleaser. Everyone, from my picky-eater nephews to my sophisticated foodie friends, absolutely loves it. It’s also a lovely side dish for grilled meats, similar to my watermelon feta salad, but this is less sweet and more creamy.
How do I make cucumber salad?
Quick Overview
Making this cucumber salad is a breeze! You’ll start by slicing the cucumbers super thin, then whisking together the creamy dressing. Toss it all together with fresh dill and a little red onion (if you’re feeling fancy), and that’s it! Seriously, the hardest part is waiting for it to chill in the fridge before serving. The advantage of this recipe is that it’s so simple and fast to make. You can have it ready in less than 30 minutes!
Ingredients
What is the recipe for Cucumber Salad?
- 2 large cucumbers, thinly sliced (English cucumbers are my fave because you don’t have to peel them!)
- 1/4 cup red onion, thinly sliced (optional, but adds a nice zing)
- 1/4 cup fresh dill, chopped (don’t skimp on this – it’s key!)
What is Creamy Dressing?
- 1/2 cup sour cream (or Greek yogurt for a lighter option)
- 2 tablespoons white vinegar (or apple cider vinegar for a slightly sweeter taste)
- 1 tablespoon sugar (or honey for a natural sweetener)?
- 1/2 teaspoon salt. 1 teaspoon pepper.
- How much black pepper should I use?
What are the steps to
Step 1: Prep the Cucumbers
Start by washing your cucumbers thoroughly. I usually use English cucumbers because their skin is thin and delicate, so you don’t need to peel them. If you’re using regular cucumbers, you might want to peel them first, as the skin can be a bit tough. Then, slice the cucumbers as thinly as possible. A mandoline slicer is your best friend here, but a sharp knife will do the trick too. Just take your time and aim for even slices.
Step 2: Prepare the Red Onion (Optional)
If you’re using red onion (and I highly recommend it!), slice it as thinly as you can. I usually soak the sliced red onion in cold water for about 10 minutes. This helps to mellow out the flavor and takes away some of that harshness. Trust me, it makes a difference!
Step 3: Chop the Dill
Fresh dill is an absolute must for this cucumber salad. It adds a bright, herbaceous flavor that complements the cucumbers perfectly. Make sure to chop it finely so it distributes evenly throughout the salad.
Step 4: Make the Creamy Dressing
In a medium bowl, whisk together the Sour Cream (or Greek yogurt), white vinegar (or apple cider vinegar), sugar (or honey), salt, and pepper. Whisk until everything is smooth and well combined. Taste and adjust the seasonings as needed. You might want to add a little more sugar if you prefer a sweeter salad, or a little more vinegar if you like it tangier.
Step 5: Combine Everything
In a large bowl, combine the sliced cucumbers, red onion (if using), and chopped dill. Pour the creamy dressing over the top and gently toss everything together until the cucumbers are evenly coated. Be careful not to overmix, as you don’t want to bruise the cucumbers.
Step 6: Chill and Serve
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or even better, an hour or so. How do cucumbers meld together? Before serving, give the sacrament tocucumber saladWhat are the best seasonings to serve chilled?
What should I serve it with?
This cucumber salad is incredibly versatile and pairs well with a variety of dishes. Here are a few of my favorite ways to serve it:
- With Grilled Chicken or Fish:The cool, refreshing flavor of the salad is the perfect counterpoint to the smoky, savory flavor.
- With Sandwiches or Wraps:Add a spoonful of water to your mouth.cucumber salad to your sandwiches or wraps for a burst of flavor and texture.
- As a Side Dish at a BBQ: This salad is always a hit at barbecues and potlucks. It’s a light and refreshing alternative to heavier side dishes like potato salad or coleslaw.
- On its Own as a Light Lunch or Snack: Sometimes, I just crave a simple, refreshing lunch. This cucumber salad is perfect on its own, especially on a hot summer day.
My family has a tradition of serving this cucumber salad alongside grilled salmon every summer. It’s the perfect combination of flavors and textures, and it always brings back happy memories. My husband’s family tradition includes serving this salad at every bbq they have!
Top Tips for Perfecting Your Cucumber Salad
Here are a few of my top tips for making the best cucumber salad ever:
- Use English Cucumbers: As I mentioned earlier, English cucumbers are my favorite because their skin is thin and delicate, so you don’t need to peel them. They also have fewer seeds, which means less watery salad.
- Slice the Cucumbers Thinly: The thinner the slices, the better the texture of the salad. A mandoline slicer is a great tool for this, but a sharp knife will work too.
- Don’t Overmix: Be gentle when you’re tossing the salad, as you don’t want to bruise the cucumbers. Overmixing can also make the salad watery.
- Chill Before Serving: Chilling the salad for at least 30 minutes allows the flavors to meld together and the cucumbers to get nice and crisp.
- Adjust the Seasonings: Taste the dressing before adding it to the salad and adjust the seasonings as needed. You might want to add a little more sugar if you prefer a sweeter salad, or a little more vinegar if you like it tangier.
- Add a Touch of Spice: For a little extra kick, try adding a pinch of red pepper flakes to the dressing. It adds a subtle heat that complements the other flavors beautifully.
- Experiment with Herbs: While dill is the classic herb for cucumber salad, you can also experiment with other herbs like mint, parsley, or chives. Each herb will add its own unique flavor to the salad.
I’ve learned over the years that the key to a great cucumber salad is all in the details. Using fresh, high-quality ingredients and taking the time to slice the cucumbers thinly makes all the difference.
Storing and Reheating Tips
This cucumber salad is best served fresh, but it can be stored in the refrigerator for up to 2 days. However, keep in mind that the cucumbers will release some of their moisture over time, which can make the salad a bit watery. Here are a few tips for storing and reheating (although you don’t really reheat this):
- Store in an Airtight Container: To prevent the salad from drying out, store it in an airtight container in the refrigerator.
- Drain Excess Liquid: If you notice that the salad has become watery, drain off the excess liquid before serving.
- Don’t Freeze: I don’t recommend freezing cucumber salad, as the cucumbers will become mushy when thawed.
- Make it ahead of time: If you want to make this cucumber salad ahead of time, you can prepare the dressing and slice the cucumbers separately. Store them in airtight containers in the refrigerator and combine them just before serving. This will help to prevent the cucumbers from becoming watery.
I usually make a big batch of this cucumber salad on Sunday and enjoy it throughout the week. It’s the perfect healthy and refreshing snack to have on hand. I wouldn’t say it keeps for any longer than two days though!
Frequently Asked Questions
Final Thoughts
So there you have it – my Grandma Rose’s cucumber salad recipe! I promise you, once you try this, it’ll become a staple in your kitchen too. It’s quick, easy, refreshing, and always a crowd-pleaser. If you love this recipe, be sure to check out my other salads like my Mediterranean Quinoa Salad. This cucumber recipe is similar to the quinoa salad in some ways, as they are both fresh and light. I can’t wait to hear how yours turns out! Let me know in the comments below if you have any questions or if you try any fun variations. Happy cooking!
Cucumber Salad
Ingredients
Main Ingredients
- 2 cups sliced cucumbers
- 0.5 cup red onion, thinly sliced
- 0.25 cup white wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preparation Steps
- Combine cucumbers and red onion in a medium bowl.
- In a small bowl, whisk together vinegar, olive oil, salt, and pepper.
- Pour dressing over cucumber mixture and toss to combine.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
