Cucumber Salad Recipe
This is a most delicious cucumber salad. Enjoy!
Servings 10
Calories 49kcal
Ingredients
- 2 cucumbers
- 3 tablespoons tarragon flavored vinegar
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon oregano
- 1/8 teaspoon pepper
- 1/2 teaspoon dill weed
- 1/2 onion cut in small slices
- salt to taste
Instructions
- Peel your cucumbers. Scrape a fork down the length of each cucumber and all around to make a fancy design when sliced.2 cucumbers
- Combine the next 6 ingredients in a bowl and toss with the cucumber slices.3 tablespoons tarragon flavored vinegar, 3 tablespoons extra-virgin olive oil, 1 teaspoon oregano, 1/8 teaspoon pepper, 1/2 teaspoon dill weed, 1/2 onion, salt to taste
Notes
- After you peel your cucumbers, scrape a fork down the length of each cucumber and all around to make a fancy design when sliced into rounds.
- Use a mandoline slicer to cut the cucumbers and onions for even slicing. If you prefer, go ahead and chop or dice the onions into smaller pieces. And if you don't have a red onion, you can go with white onion.
- I love using tarragon vinegar in this recipe. Regular white vinegar works, too.
- Variations: Some cooks add sugar to cucumber salad. If you like it sweet, add up to a teaspoon of sugar or a packet of Stevia. Would you like toasted sesame seeds, cherry tomato halves, feta cheese? Go ahead, make it your own.
- You can store your cucumber salad in the fridge in a jar or air-tight container for up to 3 days. Any longer than that and the cucumbers will lose their crispness.
Nutrition
Calories: 49kcal | Carbohydrates: 2.9g
did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.
