"No Cook", Cooking, Cucumber, food, gluten free, recipe, recipes, salad, side dishes, summer, Vegan, vegetarian
Yes I absolutely know that as I write this it is not summer. In fact we are waiting on snow storm number 13 for the season and the polar vortex has returned with ridiculously cold temperatures, BUT we are ONLY 17 days and 21 hours away from the first official day of spring. So why not push things in a warmer direction with one of my favorite warm weather salads.
This classic cucumber salad is very simple to make and it lasts a long time in the fridge. I know that there are many recipes out there that call for heating the liquid before adding it to the cucumbers and onions, but my mother’s method does not require any cooking. Instead the cucumbers will marinate in a vinegar solution in the refrigerator for at least 12 hours before serving.
This salad pairs perfectly with poached salmon, on top of turkey burgers, as a side salad with your favorite BBQ and of course any of your favorite Greek dishes. Feel free to add Dill to the recipe. The salad also tastes delicious served with a topping of feta cheese.
- 4 cucumbers, thinly sliced
- 1 medium onion, thinly sliced
- 1 cup white vinegar (many brands are gluten free)
- ½ cup water
- ¾ cup white sugar
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper