Cucumber Onion Salad
Crunchy, savory, and incredibly refreshing—this cucumber onion salad comes together in a flash and is highly customizable.
Ingredients
- 2 pounds cucumbers (about 3 medium cucumbers) thickly or thinly sliced
- ½ medium red onion (or 1 small shallot) very thinly sliced
- 1 fat garlic clove minced
- 2 tablespoons olive oil plus more to taste
- ⅓ cup rice vinegar (or red wine or plain white)
- 1 teaspoon flaky sea salt plus more to taste
- ½ teaspoon freshly cracked black pepper
Optional Add-Ins:
- 1 small hot pepper (or big pinch red pepper flakes) very thinly sliced
- Fresh herbs (such as basil, dill, or tarragon) roughly chopped or torn
- Toasted sunflower seeds or sesame seeds
Instructions
- Peel the cucumbers: Using a vegetable peeler, peel most of the cucumber skins off, leaving little strips as decoration. (You could peel off all of the skin, if desired!) Transfer them to a large mixing bowl.
- Dress the cucumbers: To the cucumbers, add the onion, garlic, olive oil, vinegar, salt, and pepper. Then add any of the optional add-ins (if using). Mix well and give it a taste. Add more salt, pepper, and olive oil, if you think it needs it. This is your dish!
- Enjoy or store: You can enjoy this salad immediately or you can store it tightly sealed in the fridge for up to 3 days.
Nutrition
Calories: 100kcal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 587mg | Potassium: 333mg | Fiber: 2g | Sugar: 4g | Vitamin A: 164IU | Vitamin C: 8mg | Calcium: 39mg | Iron: 1mg