This is a light and tasty salad that is as easy to make as it is delicious. It works well as a side for most Mediterranean, Italian, and Middle Eastern dishes, but is also a great snack on a warm afternoon.
I prefer to use English cucumbers because of their relatively small diameter and small seeds. Standard cucumbers work just as well of course. I’m also a fan of cucumber peel and frequently do not remove it – as you can see in the photo attached. Leaving the peel saves time, allows the slices seem to stay firmer, and the flavor is sharper.
However, I’ve written the recipe to remove the peel since that’s what most people seem to prefer. If that’s you, why not try meeting me in the middle by peeling every other ~1/2 inch of the peel for an interesting stripped look and sharper cucumber flavor? However you peel it, this salad is a delight!
Cucumber Onion Salad
Ingredients
- 1 medium english cucumber or 2 small regular cucumbers
- 1 medium shallot onion
- 1 tbsp Apple cider vinegar
- 1 tbsp lemon juice
- 1/4 cup Italian parsley
- 1 tbsp minced garlic or 1 tsp garlic powder
- 1/4 tsp finely ground sea salt
Instructions
- Rinse and pat dry the cucumber and parsley
- Remove cucumber peel using vegetable peeler
- Cut cucumber into 1/4 inch round slices and place in medium mixing bowl
- Remove and discard large stems from Italian parsley, coarsly chop leafy portion and add to mixing bow.
- Remove outer dry peel from onion, coarsely dice, and add to mixing bowl
- Add remaining ingredients to mixing bowl
- Stir to mix thoroughly
- Serve immediately or cover and refrigerate for up to 2 days (more than that and the onion becomes overpowering)