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Chilled Cucumber Salad
Erin McDowell

Some days, you might crave a salad that’s loaded with all kinds of good stuff. Others, you might crave a simple one that has only a few ingredients. For the latter--especially during the dog days of summer--turn to this cucumber salad recipe. All you have to do is slice some cukes, season them, and then let it all marinate in the fridge for a bit. Serve it as a main dish for lunch or as a side dish with dinner. You won't even break a sweat.

Drink it with: White wine--specifically, a bright, full-bodied Pinto Grigio.

Makes 6 servings

1 European cucumber, thinly sliced

1 small red onion--peeled, halved and thinly sliced

1 garlic clove, smashed

4 sprigs fresh dill

1½ cups seasoned rice vinegar

1. Toss the cucumber, onion, garlic and dill together in a medium glass bowl.

2. Pour the vinegar over the cucumber mixture. The cucumber slices should be submerged in the vinegar; if they aren’t quite, you can weigh them down with a second bowl.

3. Transfer the bowl to the refrigerator and marinate until good flavor develops, at least 1½ hours. (The longer you let the salad marinate, the more intense the flavor will be.) Serve as a main dish or side dish.

Note: The marinated cucumbers will keep, covered and refrigerated, for up to a week and a half.

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