Prep Time: 15 minutes
Marinating Time: 1–2 hours
Total Time: 1 hour 15 minutes to 2 hours 15 minutes
Servings: 6
Ingredients
For the Salad
- 2 large English cucumbers (or 4 small cucumbers), thinly sliced
- ½ medium red onion, thinly sliced
- 2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill)
- 2 tablespoons fresh parsley, chopped (optional)
For the Marinade
- ½ cup white vinegar
- ¼ cup water
- 2 tablespoons olive oil
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon crushed red pepper flakes (optional)
Instructions
- Wash and thinly slice the cucumbers and red onion.
- Place the cucumbers, onion, dill, and parsley in a large mixing bowl.
- In a separate bowl or measuring cup, whisk together the vinegar, water, olive oil, sugar, salt, pepper, garlic powder, and red pepper flakes until the sugar dissolves.
- Pour the marinade over the cucumber mixture and toss well to coat.
- Cover and refrigerate for at least 1–2 hours, stirring once or twice during marinating.
- Drain excess liquid if desired and serve chilled.
Tips
- For extra-crisp cucumbers, sprinkle the slices with 1 teaspoon of salt and let them sit for 20–30 minutes. Rinse, pat dry, and then marinate.
- A mandoline slicer creates thin, even slices.
- The flavor improves after several hours in the refrigerator.
Variations
- Add halved cherry tomatoes for color and sweetness.
- Mix in thinly sliced bell peppers for extra crunch.
- Crumble feta cheese over the salad just before serving.
- Substitute apple cider vinegar for a slightly sweeter, fruitier flavor.
- Add a teaspoon of Dijon mustard to the marinade for extra depth.
