There are some summer dishes that are just easy classics using fresh garden ingredients. Today’s recipe is the perfect example, Cucumber & Onion Salad. Slice cucumbers and onion, mix a quick marinade of vinegar, sugar, salt and pepper. The longer you marinate it, the better it tastes, but you can do a quick pickling.
The kind of vinegar you use is really a personal choice. I really like organic apple cider vinegar’s crisp taste plus it has such great benefits for your health. There are claims to all sorts of benefits, many of which are supported by science. This includes weight loss, reduced cholesterol, lower blood sugar levels and improved symptoms of diabetes. See my post, Apple Cider Vinegar: Health Benefits & Uses for more information. Of course if you prefer white vinegar, red wine vinegar or rice vinegar, feel free to substitute.
I do not add water to the marinade like many recipes. The cucumbers release water as they soak. If you find the dressing too strong, you can dilute it with a little water. I’ve seen many recipes for this dish that call for a lot of sugar. If you need to increase the sugar, try increasing to the same amount as the vinegar – 2/3 cup. If like me, you love fresh herbs, sprinkle a little dill on the salad. Parsley or basil is also good. Also I am using a red onion as I love the color in the salad, but you could easily slice a white one too. A Vidalia is a good choice.
Cucumber & Onion Salad
Use organic when available. If you want to make a traditional southern marinade, it’s a simple recipe.
Cucumber & Onion Salad
- 4 large cucumbers
- 1 onion, red or white
- 2/3 cup apple cider vinegar or red wine or rice vinegar
- 1/2 cup sugar
- salt and pepper to taste
- Optional fresh herbs like dill or basil
- Peel and slice cucumber into thin slices
- Halve and slice onion into thin slices
- Mix cucumbers and onions in large bowl
- Mix in second bowl vinegar, sugar, salt and pepper
- Stir until sugar disolves
- Pour marinade over vegetables and toss to coat
- Optional sprinkle fresh dill, parlsy, or basil on salad
- Cover and refrigerate for at least 20 minutes
- Serve chilled
Enjoy your fresh garden salad!
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