Mohamed Shili This easy cucumber salad by Paula Deen is a quick and nutritious dish, perfect for any meal. Combining crisp cucumbers, juicy tomatoes, and sweet Vidalia onions, it’s tossed in a tangy vinaigrette and sprinkled with fresh dill. Feel free to use any tomatoes you have on hand for added flexibility.
Recipe Ingredients:
- 3 tablespoons white wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 3 peeled and thinly sliced (about 2 lbs) cucumbers
- 1 (10 oz) container sliced in half grape tomatoes
- 1/2 medium very thinly sliced into half moons Vidalia onion
- 2 tablespoons chopped dill
- to taste kosher salt
- freshly ground, to taste black pepper
How To Make Cucumber Salad?
- Prepare the Dressing: In a large bowl, whisk together the white wine vinegar, olive oil, and sugar until the sugar dissolves.
- Combine Vegetables and Herbs: Add the sliced cucumbers, halved grape tomatoes, sliced Vidalia onion, and chopped dill to the bowl with the dressing.
- Season the Salad: Season the mixture with kosher salt and freshly ground black pepper to taste.
- Toss and Marinate: Gently toss all ingredients together until well combined. Let the salad marinate at room temperature for 20 minutes before serving to allow the flavors to meld.
Recipe Tips:
- Choose the Right Cucumbers: Opt for firm, fresh cucumbers to ensure a crisp texture in your salad.
- Uniform Slicing: Slice cucumbers and onions thinly and evenly for consistent texture and flavor distribution.
- Marinate Properly: Allow the salad to marinate at room temperature for 20 minutes before serving to let the flavors meld together.
- Season to Taste: Adjust salt and pepper according to your preference, keeping in mind that the salad’s flavors will develop as it sits.
- Serve Fresh: For optimal taste and texture, prepare and serve the salad fresh, as cucumbers can become soggy if stored for too long.
How To Store Leftovers?
First, let the leftover cucumber salad cool to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 2 days. Stir before serving to redistribute the flavors.
Nutrition Facts
- Calories: 49
- Total Fat: 0.1g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 341mg
- Potassium: 171mg
- Total Carbohydrate: 11g
- Dietary Fiber: 0.6g
- Sugars: 9.1g
- Protein: 0.8g
Check out More Recipes:
Paula Deen Cucumber Salad
Description
This easy cucumber salad by Paula Deen is a quick and nutritious dish, perfect for any meal. Combining crisp cucumbers, juicy tomatoes, and sweet Vidalia onions, it’s tossed in a tangy vinaigrette and sprinkled with fresh dill. Feel free to use any tomatoes you have on hand for added flexibility.
Ingredients
Instructions
- Prepare the Dressing: In a large bowl, whisk together the white wine vinegar, olive oil, and sugar until the sugar dissolves.
- Combine Vegetables and Herbs: Add the sliced cucumbers, halved grape tomatoes, sliced Vidalia onion, and chopped dill to the bowl with the dressing.
- Season the Salad: Season the mixture with kosher salt and freshly ground black pepper to taste.
- Toss and Marinate: Gently toss all ingredients together until well combined. Let the salad marinate at room temperature for 20 minutes before serving to allow the flavors to meld.
Notes
- Choose the Right Cucumbers: Opt for firm, fresh cucumbers to ensure a crisp texture in your salad.
- Uniform Slicing: Slice cucumbers and onions thinly and evenly for consistent texture and flavor distribution.
- Marinate Properly: Allow the salad to marinate at room temperature for 20 minutes before serving to let the flavors meld together.
- Season to Taste: Adjust salt and pepper according to your preference, keeping in mind that the salad’s flavors will develop as it sits.
- Serve Fresh: For optimal taste and texture, prepare and serve the salad fresh, as cucumbers can become soggy if stored for too long.
