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Cucumber Ribbon Salad

A light and zesty delight that brings a burst of freshness to your table, perfect for gatherings, picnics, or weeknight dinners.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: Mediterranean
Calories: 50
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large large cucumbers (English or Kirby) Opt for English or Kirby cucumbers for fewer seeds and thinner skin.
  • 1/4 cup red onion, very thinly sliced Can be swapped with shallots for a milder flavor.
  • 1/4 cup red wine vinegar Choose high-quality for best flavor.
  • 2 tablespoons extra-virgin olive oil Recommended brands include California Olive Ranch.
  • to taste Salt and freshly ground black pepper Adjust according to preference.
  • to taste Fresh dill, roughly chopped, for garnish Add before serving for freshness.

Method
 

Preparation
  1. Trim the ends of the cucumbers and use a vegetable peeler to shave long, thin ribbons from each cucumber, discarding the seedy core.
  2. Halve the red onion and slice it very thinly.
  3. In a mixing bowl, whisk together the red wine vinegar, olive oil, salt, and pepper until emulsified.
  4. Add cucumber ribbons and sliced red onion to the bowl. Gently toss to ensure everything is well-coated in the dressing.
  5. Allow the salad to sit at room temperature for about 10 minutes to meld the flavors.
  6. Transfer to a serving bowl and sprinkle with fresh dill before serving.

Notes

This salad is best enjoyed fresh but can be stored for 1-2 days in an airtight container. Add dressing just before serving to maintain freshness.