Summer cucumber salad is a light, refreshing dish that highlights crisp cucumbers with a simple, balanced dressing. Perfect for hot days, this salad is quick to prepare and pairs well with grilled meats, light lunches, or as a standalone side. Its clean flavors and minimal ingredients make it a staple in many home kitchens during the summer season.
Summer Cucumber Salad
Print RecipeIngredients
- 1 Piece cucumber, big
- 2 Table spoon (tbsp) sugar
- 1 Tea spoon (tsp) salt
- 1 Table spoon (tbsp) vinegar
- 1 Decilitre (dl) water
- 1 Table spoon (tbsp) sour cream
- 2 Peck sweet red pepepr powder
Instructions
Cucumber salad is perfect to serve alongside traditional schnitzel, but it’s also just a great side to any sort of heartier chicken or pork dish. First slice the cucumbers on a mandoline set to 1/8″ thickness. While a mandoline is best for ensuring paper thin slices, you can also just use a knife while making sure to slice the cucumber as thin as possible. Add the cucumbers to a large bowl, then salt it and set aside for 5-10 minutes. Till mix white vinegar, water, sugar and a peck of salt. Twist the cucumber with your hands, remove the juice is made by salt. Than stir to combine the cucumber with dressing. Set aside up to 10-15 minutes and if ready to serve, use a slotted spoon to transfer the salad into serving dishes. Just garnish the top of salad with sour cream and a peck of Hungarian sweet paprika.
