Prep: 10 mins
Cook: 0 mins
Chill: 20 mins
Total: 30 mins
Servings: 4 servings
Enjoy cucumbers in all their crispy, crunchy glory with this quick cucumber salad. Perfect for a summer side dish at your next grill-out or picnic, this salad showcases cucumbers with just a few simple ingredients.
Ingredients
- 1 large shallot
- 1 pound cucumbers
- 1/4 cup red wine vinegar
- 1 1/2 teaspoons granulated sugar
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons finely chopped fresh parsley (optional)
Steps to Make It
Prepare the Ingredients:
- Gather all the ingredients.
- Peel and slice the shallot into thin rings. Add to a small bowl, then top with cool water to mellow its spicy bite. Set aside.
Prepare the Cucumbers:
- Trim the ends from the cucumbers and slice them into thin rounds. If using cucumbers with thick skin, peel them first.
- For cucumbers with large, bitter seeds, cut them into quarters. Slice the cucumber lengthwise into two long halves, then into quarters resembling big pickle spears. Slice off the pointed edge of each triangular spear to remove most of the seeds, then chop into bite-sized pieces.
Mix the Salad:
- In a medium bowl, whisk together the vinegar, sugar, salt, and pepper until the sugar is mostly dissolved.
- Add the cucumbers to the bowl and toss to coat.
- Drain the shallot well and add the slices to the cucumbers.
- Add the parsley, if using, and toss to combine.
Chill and Serve:
- Serve right away or, for even better flavor, cover and chill the cucumber salad for 15 to 30 minutes.
- Toss again before serving.
How to Store
- For maximum crunch, serve this quick cucumber salad within an hour of making.
- Leftover salad will keep for a day or two in a covered container in the fridge but will lose its crispness over time.
Nutrition Facts (per serving)
- Calories: 58
- Fat: 0g
- Carbs: 13g
- Protein: 2g
This quick cucumber salad is a refreshing, simple, and delicious side dish perfect for any occasion. Enjoy!
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