Ingredients with Measurements:
- 2 large cucumbers, thinly sliced
- 1 small red onion, thinly sliced
- 1/4 cup chopped fresh dill
- 1/4 cup white vinegar
- 2 tablespoons olive oil
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, combine the sliced cucumbers, sliced red onion, and chopped dill.
2. In a small bowl, whisk together the white vinegar, olive oil, sugar, salt, and black pepper until well combined.
3. Pour the dressing over the cucumber mixture and toss to coat.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Before serving, give the salad a quick toss and adjust the seasoning if necessary.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 70
- Total fat: 5g
- Total carbohydrates: 6g
- Dietary fiber: 1g
- Protein: 1g
Substitutions for ingredients:
- White vinegar can be substituted with apple cider vinegar or rice vinegar.
- Olive oil can be substituted with vegetable oil or canola oil.
- Dill can be substituted with parsley or chives.
Variations:
- Add sliced radishes or cherry tomatoes for extra color and flavor.
- Use lemon juice instead of vinegar for a tangy twist.
- Add crumbled feta cheese or chopped walnuts for a protein boost.
Tips and tricks:
- Use a mandoline or a sharp knife to thinly slice the cucumbers and onions.
- Make sure to let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a glass bowl or on a platter for a beautiful presentation.
- Garnish with extra dill or sliced cucumbers for added color.
Garnishes:
- Fresh dill
- Sliced cucumbers
Pairings:
- This salad pairs well with grilled meats or fish.
- Serve with a side of crusty bread or crackers.
Suggested side dishes:
- German potato salad
- Grilled vegetables
- Roasted Brussels sprouts
Troubleshooting advice:
- If the salad is too sour, add a pinch of sugar to balance the flavors.
- If the salad is too salty, add more sliced cucumbers to dilute the saltiness.
Food safety advice:
- Make sure to wash the cucumbers and onions thoroughly before slicing.
- Store leftover salad in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
- German cucumber salad, also known as Gurkensalat, is a traditional dish in German cuisine. It is typically served as a side dish with grilled meats or fish.
Flavor profiles:
- This salad is tangy, slightly sweet, and refreshing.
Serving suggestions:
- Serve the salad chilled as a side dish or as a light lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: German
Taste: Refreshing, Tangy, Crisp, Zesty, Herbaceous