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Martha Stewart Cucumber Salad Recipe

Martha Stewart Cucumber Salad Recipe

Are you looking for a light and refreshing side dish? The Martha Stewart Cucumber Salad Recipe is the perfect choice.
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Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Cuisine American
Servings 4
Calories 65 kcal

Equipment

  • Mandoline Slicer
  • Large Mixing Bowl
  • Whisk
  • Chef Knife
  • Colander
  • Measuring Spoons

Ingredients
  

  • 2 large ENGLISH CUCUMBERS
  • 1/2 small RED ONION
  • 3 tbsp WHITE WINE VINEGAR
  • 1 tbsp EXTRA-VIRGIN OLIVE OIL
  • 2 tbsp FRESH DILL
  • 1/2 tsp SUGAR
  • 1/2 tsp SALT
  • 1/4 tsp BLACK PEPPER

Instructions
 

  • Wash your English cucumbers under cool running water first. Pat them dry with a clean kitchen paper towel. This helps the dressing stay on the vegetable skin.
  • Slice the cucumbers into very thin round circles now. You can use a mandoline or a sharp knife. Place all the slices into your large mixing bowl.
  • Peel and slice your red onion into very thin half-moons. Add the onion pieces to the bowl with the cucumbers. Toss them together gently with your clean hands.
  • Whisk the vinegar, olive oil, and sugar in a small cup. Add the chopped fresh dill and a pinch of salt. Mix until the sugar is fully dissolved and smooth.
  • Pour the dressing over the cucumber and onion mix. Use a spoon to coat every slice very well. The salad should look shiny and smell like herbs.
  • Place the bowl in the fridge for ten minutes. This allows the flavors to soak into the vegetables. Serve it cold as a perfect summer side dish.

Notes

  • Use English cucumbers for the thinnest skin.
  • Slice the onions very thin for mild flavor.
  • Salt the cucumbers and drain to stay crunchy.
  • Use fresh dill instead of dried for aroma.
  • Do not add the dressing too early today.
  • Serve the salad within an hour for crunch.
  • Chill your serving bowl in the freezer first.
  • Add a little lemon juice for extra tang.
Keyword Martha Stewart Cucumber Salad Recipe