Cucumber Salad

Cucumber Salad

During these dog days of summer, this cucumber salad is the lightest, most refreshing salad you can make. Slicing the cucumbers with a mandolin is critical to the melding of the flavors and ultimately the success of your salad. But with only five ingredients, you surely cannot go wrong. Oh, and do use seedless cucumbers. I did not, as you can see, but it will also make a difference in the final salad.

Bon appétit!

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Cucumber Salad

  • Author: Patti
  • Total Time: 25 minutes
  • Yield: 4 servings 1x


  • 1 pound seedless cucumbers, thinly sliced crosswise on a mandoline
  • 1 1/2 teaspoons sugar
  • 1 1/2 teaspoons kosher salt
  • 2 1/2 tablespoons red wine vinegar
  • 1/2 small onion, thinly sliced


  1. In a medium bowl, toss the cucumber slices with the sugar and salt; let stand for 5 minutes.
  2. Stir in the vinegar and onion. Refrigerate for 10 minutes, then serve.


  • Prep Time: 10
  • Cook Time: 15
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