This post may contain affiliate links. Read my disclosure policy. This fresh Cucumber Salad is light, refreshing, and vibrant in flavor. This super fast dish makes a great side to any meal. We’re hitting the classics this week. First the pan fried potatoes and now this Fresh Cucumber Salad. Cucumbers are popping up all over the place. Luckily they grow like weeds. We can’t eat them fast enough. Here’s a nice (and easy) recipe for cucumber salad. Now all we need is a chunk of salo (just kidding, I’m not the salo type). F.y.i. salo is like a thick-cut, salt-cured bacon that you can eat with a piece of bread if you wish to clog up your arteries (that’s nurse talk). I hope I haven’t spoiled your appetite. Look up at the picture and you’ll feel better. This post has nothing to do with salo. I digress. Enjoy your healthy cucumbers!
Ingredients for Cucumber Salad:
1 lb of cucumbers (4-5) 1 clove of garlic 2 heaping Tbsp of fresh dill, chopped 1 Tbsp of Sunflower oil OR Olive oil, add more to taste 1 Tbsp white vinegar salt & pepper to taste
How to Make Fresh Cucumber Salad:
Wash cucumbers. Cut them in half lengthwise, then cut each half in 3-4 strips, and finally cut strips in half. Place sliced cucumbers into the mixing bowl.
Chop dill and press garlic. Add them to the cucumbers.
Add 1 Tbsp of olive oil, 1 Tbsp of vinegar, throw in a pinch of salt and pepper and mix all the ingredients together.
Serve right away or refrigerate for later. When refrigerating, hold off on the salt and pepper until ready to serve. You can make the salad in the morning then salt to taste when serving and enjoy!
