Cucumber Salad
There are a million variations for this salad. This is the version my mother always made with fresh garden tomatoes and cucumbers. I like it even better the next day.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 tablespoon apple cider vinegar
- 1/2 cup onion thinly sliced
- 1 medium tomato seeded and chopped
- 1 cucumber peeled and thinly sliced
- 2 tablespoons mayonnaise more as needed
- 2 tablespoons fresh herbs such as dill, chervil, basil, and/or mint
- 1/4 teaspoon ground black pepper more to taste
- Carbohydrate 8.55177440514538 g
- Cholesterol 3.822 mg
- Fat 5.07989639878983 g
- Fiber 0.97888789183568 g
- Protein 1.07320834951243 g
- Saturated Fat 0.762978200938098 g
- Serving Size 1 1 Serving (136g)
- Sodium 108.275641554936 mg
- Sugar 7.5728865133097 g
- Trans Fat 0.270609067425562 g
- Calories 80 calories
1. Place the cucumber slices in a colander. Sprinkle the slices with ½ teaspoon of kosher salt; toss to combine. Place the onion slices in a medium bowl. Add the apple cider vinegar to the onions; toss to coat. Let the cucumbers and the onions sit for 30 minutes. 2. After 30 minutes, squeeze the cucumbers to remove any excess moisture. Place the cucumbers in the bowl with the onions. 3. Add the tomato, mayonnaise, and fresh herbs to the bowl with the onion/cuke mixture. Stir to combine, adding more mayonnaise if necessary. Refrigerate the salad for at least one hour before serving. Taste for seasoning, adding more salt and a lot of freshly ground black pepper.
