Serve as a side dish with grilled meats, sandwiches, or as part of a salad platter.
Store in an airtight container in the refrigerator for up to 2–3 weeks.
Variations:
Add thin slices of bell pepper or radish for extra crunch.
Use apple cider vinegar instead of white vinegar for a milder taste.
Sprinkle a pinch of red pepper flakes for a subtle kick.
FAQ:
Q: Can I make this salad ahead of time?
A: Yes! In fact, it tastes even better after sitting in the fridge for a few hours or overnight.
Q: How can I keep the cucumbers from getting soggy?
A: Sprinkle the sliced cucumbers with a little salt and let them sit for 10–15 minutes, then drain excess water before adding the dressing.
This cucumber salad is crisp, tangy, and wonderfully simple—a perfect way to enjoy fresh flavors any time!
