Cucumber Salad

This Cucumber Salad from Girl With the Iron Cast is a refreshingly simple side dish—cool, crisp cucumber slices are lightly salted, then dressed in a sweet-and-tart vinaigrette with olive oil, honey, vinegar, and fresh herbs. Quick to prepare and perfect for hot days, BBQs, or as a crunchy accompaniment to your meals.

Ingredients

• 3 English cucumbers, thinly sliced (skin on or off)

• ½ tsp kosher salt

• ⅓ cup white wine vinegar

• ¼ cup olive oil

• 1 Tbsp honey

• ¼ tsp freshly ground black pepper

• Fresh dill or parsley, chopped, to taste

Directions

1. Salt the cucumbers: In a large bowl, toss cucumber slices with kosher salt. Cover and refrigerate for 30 minutes to draw out moisture.

2. Dry: Drain cucumbers in a colander, then pat dry with paper towels.

3. Whisk dressing: Clean the bowl, then whisk together vinegar, olive oil, honey, and black pepper.

4. Toss: Add dried cucumber slices and fresh dill or parsley to the dressing; toss until evenly coated.

5. Serve or chill: Enjoy immediately, or refrigerate for up to 3 days (best while cucumbers stay crisp).

Nutrients

(Per serving; serves 4)

• Calories: 173 kcal

• Carbohydrates: 13 g

• Fat: 14 g (mostly monounsaturated)

• Protein: 1 g

• Fiber: 1 g

• Sugar: 8 g

• Sodium: 297 mg

• Potassium: 343 mg

• Vitamin A: 237 IU

• Vitamin C: 6 mg

• Calcium: 38 mg

• Iron: 1 mg