Cucumber Salad

INGREDIENTS:

For the Salad:

2 medium cucumbers, thinly sliced (peeled if desired)

1 small red onion, thinly sliced (optional, for color and crunch)

1/4 cup chopped fresh dill (or substitute parsley or mint for variety)

For the Dressing:

1/4 cup apple cider vinegar (or white wine vinegar for a milder tang)

2 tablespoons olive oil (or substitute with mayo for a creamier version)

1 teaspoon sugar (adjust based on sweetness preference)

Salt and pepper to taste

Optional Add-Ins:

1/2 cup crumbled feta cheese or goat cheese

1/4 cup chopped walnuts or toasted sunflower seeds

Sliced cherry tomatoes or bell peppers for added color

DIRECTIONS:

Step 1: Prep the Cucumbers

Wash and slice the cucumbers thinly using a knife or mandoline slicer for uniformity. If desired, peel them first for a smoother texture. Place the slices in a colander and sprinkle lightly with salt. Toss gently and let them sit for 10-15 minutes to release excess water. Pat dry with paper towels before assembling the salad.

Step 2: Prepare the Dressing

In a small mixing bowl, whisk together the apple cider vinegar, olive oil, sugar, salt, and pepper until the sugar dissolves completely. Taste and adjust seasoning if needed.

Step 3: Assemble the Salad

In a larger mixing bowl, combine the sliced cucumbers, red onion (if using), and fresh dill. Pour the dressing over the top and toss gently to coat evenly. Be careful not to overmix, as cucumbers can become mushy if handled too much.

Step 4: Chill and Serve

Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, give it a quick stir and garnish with optional add-ins like feta cheese, nuts, or cherry tomatoes. Serve chilled and enjoy the refreshing crunch!