Cucumber Salad
Cucumber salad is a refreshing, light dish that bursts with flavor. Perfect for summer picnics or as a side dish for any meal, this salad combines the crispness of cucumbers with the tanginess of vinegar. It’s quick to prepare and is sure to impress your guests. With vibrant colors and a delightful crunch, this salad not only satisfies your taste buds but also adds a healthy option to your dining table.
Ingredients
– 2 medium cucumbers, thinly sliced
– 1 cup cherry tomatoes, halved
– 1/2 red onion, thinly sliced
– 1/4 cup fresh parsley, chopped
– 1/4 cup feta cheese, crumbled
– 2 tablespoons olive oil
– 1 tablespoon red wine vinegar
– Salt and pepper to taste
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, with no cooking required.
Nutritional Value
Each serving (1/4 of the salad) contains approximately 120 calories, 4g of protein, 9g of carbohydrates, and 8g of fat. This is based on using feta cheese and olive oil.
Step-by-Step Cooking Process
1. Wash the cucumbers thoroughly and slice them into thin rounds.
2. Cut the cherry tomatoes in half and place them in a mixing bowl.
3. Thinly slice the red onion and add to the bowl with tomatoes.
4. Chop the fresh parsley and add it to the bowl.
5. In a small bowl, mix olive oil and red wine vinegar.
6. Pour the dressing over the cucumber mixture.
7. Season with salt and pepper to taste.
8. Gently toss all ingredients to combine.
9. Add crumbled feta cheese on top.
10. Serve immediately or refrigerate for 30 minutes for enhanced flavor.
Alternative Ingredients
You can substitute olive oil with avocado oil for a different flavor. For a vegan option, omit the feta cheese or use a plant-based alternative. Adding diced bell peppers can also enhance the salad’s crunch.
Serving and Pairings
Serve this cucumber salad alongside grilled chicken, fish, or as part of a larger buffet. It pairs well with pita bread and hummus for a light lunch.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. This salad is best enjoyed fresh and is not suitable for freezing due to the texture of cucumbers.
Cooking Mistakes
- Using overripe cucumbers can lead to a mushy salad.
- Not seasoning enough can result in bland flavors.
- Skipping the resting time can mean less flavor absorption.
- Using too much dressing can overwhelm the salad.
- Not slicing ingredients uniformly can affect the presentation.
Helpful Tips
- Use a mandoline for perfectly thin cucumber slices.
- Chill the salad for a refreshing taste.
- Experiment with herbs like dill or mint for added flavor.
- For extra crunch, add nuts or seeds.
FAQs
Can I make cucumber salad ahead of time?
Yes, you can prepare the salad a few hours in advance. Just add the dressing right before serving to keep the cucumbers crisp.
What is the best type of cucumber to use?
English cucumbers are preferred for their thin skin and fewer seeds, but any fresh cucumber will work.
Can I add other vegetables to this salad?
Absolutely! Bell peppers, radishes, and even avocados can complement the flavors well.
Is this salad gluten-free?
Yes, cucumber salad is naturally gluten-free, making it a great option for those with gluten sensitivities.
How can I make this salad spicier?
Add sliced jalapeños or a dash of red pepper flakes to introduce some heat to the salad.
Conclusion
Cucumber salad is not only easy to prepare, but it’s also a versatile dish that can brighten up any meal. With fresh ingredients and simple steps, this salad is a winner for both casual and formal dining. Enjoy its refreshing flavor and health benefits any time of the year!
Cucumber Salad
Ingredients
- 2 medium cucumbers thinly sliced
- 1 cup cherry tomatoes halved
- 1/2 red onion thinly sliced
- 1/4 cup fresh parsley chopped
- 1/4 cup feta cheese crumbled
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Instructions
- Wash the cucumbers thoroughly and slice them into thin rounds.
- Cut the cherry tomatoes in half and place them in a mixing bowl.
- Thinly slice the red onion and add to the bowl with tomatoes.
- Chop the fresh parsley and add it to the bowl.
- In a small bowl, mix olive oil and red wine vinegar.
- Pour the dressing over the cucumber mixture.
- Season with salt and pepper to taste.
- Gently toss all ingredients to combine.
- Add crumbled feta cheese on top.
- Serve immediately or refrigerate for 30 minutes for enhanced flavor.