Quick Cucumber Salad

4.4
(9)

This is a very quick and cool summer salad, but it's also good year-round. Serve cold or at room temperature.

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Prep Time:
15 mins
Additional Time:
30 mins
Total Time:
45 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 2 cups thinly sliced and peeled cucumber

  • salt to taste

  • ¼ cup white balsamic vinegar

  • 2 tablespoons olive oil (Optional)

  • 1 teaspoon white sugar

  • ½ teaspoon dried dill weed

  • 2 tomatoes, chopped, or more to taste

Directions

  1. Spread cucumber slices in a thin layer on a large platter. Sprinkle salt generously over the cucumber. Let salt soak into cucumber slices for about 30 minutes.

  2. Transfer cucumber to a colander and rinse with cold water; drain thoroughly and transfer to a dry surface. Pat cucumbers dry with paper towel.

  3. Whisk vinegar, olive oil, sugar, and dill together in a large bowl. Add cucumber slices and tomatoes; toss to coat.

Cook's Notes:

You may skip the step of salting the cucumber if in a hurry, but it does take the bitterness out of cucumbers.

Use 1 cup grape tomatoes in place of the chopped tomato if you wish.

Nutrition Facts (per serving)

63 Calories
5g Fat
5g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 63
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 4%
Sodium 6mg 0%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 3%
Total Sugars 4g
Protein 1g
Vitamin C 8mg 38%
Calcium 16mg 1%
Iron 0mg 2%
Potassium 193mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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