While I suppose this is more a summer dish, cucumber salad is really a comfort food to me, so I like it any time of year. The first time I had it, we lived in Germany. My brother made “gurkensalat” for his German class – an assignment to bring a traditional German dish. I loved it. Ever since then, this simple salad has been a staple in my house. I get the recipe from “German Cooking Today.”
- 2 medium cucumbers
- 1 small sweet onion
- 3 Tbsp. vinegar
- 2 Tbsp. vegetable oil
- about 1/2 Tbsp. pepper
- about 1 Tbsp. spices
- salt, oregano, dill, basil, garlic powder, etc. I used Seitenbacher Herb Salt, a combo of spices
- about 1/2 Tbsp. sugar
- In a medium bowl, combine the vinegar, oil, and spices. You’ll definitely want pepper and salt, but the rest are up to you. My herb mix had oregano, basil, salt (so I didn’t add any extra), and thyme. If you like dill, that’s a good one to put in because it pairs well with cucumbers. Whatever your tastes are.
- Dice the onion and add to the vinegar dressing. Sprinkle about 1/2 Tbsp. of sugar over the onion (depending on your tastes, you can add more or less). Stir everything up and give it a taste. Add any additional spices/sugar you want now. Let the bowl sit in the fridge.
- Peel the cucumbers and chop each one in half, so it’s easier to slice them on the mandolin. You want thin slices of cucumber. You can do it with a knife if you feel confident in your ability to get even, consistent slices without chopping off a finger. I did not feel that way, so I used a mandolin.
- Stir the cucumbers into the dressing until everything is covered. Enjoy!
I adore this salad. I ate mine with some cheese pizza, but it’s good with pretty much anything. You could probably add cherry tomatoes, and that’d be yummy, too! I hope you like it.