Cucumber salad

Name: Cucumber salad - Bogdana F.
Ingredients: 1.2kg cucumbers salt (to taste) 1 teaspoon sugar vinegar (or lemon juice) to taste pepper 1 tablespoon oil fresh dill 1 clove of garlic 100 ml water 1 tomato for decoration.

Salad - Cucumber salad by Bogdana F. - Recipia

Cucumber Salad with Dill, Garlic, and Vinegar When you have fresh cucumbers on hand, this salad comes together quickly and can accompany almost any side dish. The cucumbers are left unpeeled, but you can peel them if you prefer. The dressing is prepared separately, and the salad is seasoned about five minutes before serving, allowing the slices to maintain a pleasant texture. The dill and garlic provide the main flavor, while the tomato is used for decoration. Quick Info Total Time: Not specified in the original recipe; preparation is quick as it does not involve cooking. Preparation Time: Not specified exactly. Cooking Time: 0 minutes. Servings: The number is not specified; the 1.2 kg of cucumbers is suitable for multiple servings, depending on what other dishes are served. Difficulty: Easy. Recipe Type: Cold salad, suitable as a side dish. Ingredients 1.2 kg cucumbers Salt, to taste 1 teaspoon sugar Vinegar or lemon juice, to taste Pepper, to taste 1 tablespoon oil Fresh dill 1 garlic clove 100 ml water 1 tomato, for decoration Preparation Method 1. Wash the cucumbers well and cut off the ends. Slice them into rounds of appropriate thickness. The skin can be left on, as in the original recipe, or removed if you don't prefer it. 2. Wash the dill, let it drain, and chop it. Add it over the cucumber slices and mix gently to distribute it as evenly as possible. 3. Prepare the dressing separately. In a small bowl, combine the water, oil, salt, sugar, pepper, and vinegar or lemon juice to taste. 4. Peel the garlic clove and press it through a garlic press. Add it to the dressing ingredients and mix well. The sugar in the ingredient list balances the tartness of the vinegar or lemon juice. 5. Pour the dressing over the cucumbers about five minutes before serving. Mix carefully, being careful not to crush the slices. 6. Cut the tomato into slices and arrange them on top or around the salad for decoration. Serve the salad immediately after it has been seasoned. How tangy or salty the salad will be depends on individual taste, the type of vinegar used, and how much water the cucumbers release. It’s easier to start with a moderate amount of salt and vinegar and adjust the dressing before pouring it over the vegetables. Why I Make the Recipe Often It’s a simple salad with common ingredients and no cooking required. It pairs well with many dishes and is light enough for days when you don’t want a complicated side. The cucumbers, dill, garlic, and tangy dressing provide a fresh taste without needing many ingredients. I also like that the dressing can be mixed separately. This way, the flavor can be checked before it goes over the entire amount of cucumbers. The five minutes of resting time before serving is enough for the slices to absorb flavor without sitting too long in the liquid. Tips Use well-washed cucumbers and slice them as evenly as possible for a pleasant texture. If you slice them very thinly, they may soften more quickly after the dressing is added. Add the dressing about five minutes before serving, not too far in advance. The cucumbers will release water, and the salad can become watery if seasoned and left for too long. Taste the dressing before mixing it with the vegetables. You can adjust the salt, pepper, and amount of vinegar or lemon juice at that time, rather than trying to fix the salad after all the ingredients have been combined. The dill should be washed and chopped before being mixed with the cucumbers. If it remains wet, shake it off or let it drain a bit, so the salad doesn’t get extra water. Substitutions Vinegar can be replaced with lemon juice, to taste. Both options give the salad a tangy flavor, but the final aroma will be different. Cucumbers can be left unpeeled or peeled. In the original recipe, the skin is not removed, but the choice depends on preference. Variations The basic version remains with cucumbers, dill, garlic, and tangy dressing. You can choose between vinegar and lemon juice, keeping the other ingredients and method the same. The tomato is used for decoration and is not necessarily mixed with the cucumber slices. If you prefer, the slices can be placed on top of the salad just before serving to better maintain their shape. Serving Ideas The salad is served cold or at room temperature, immediately after seasoning. It is suitable alongside a side dish, as mentioned in the original recipe, and can be placed on the table with dishes that need a fresh and tangy component. For a simple presentation, the cucumber slices can be placed in a bowl, and the tomato slices can be arranged on top. The fresh dill should remain visible among the cucumbers, without being added in a quantity that completely covers the salad. Frequently Asked Questions Should cucumbers be peeled? Not necessary. In the original recipe, cucumbers are washed, the ends are cut off, and they are sliced with the skin on. If you prefer peeled cucumbers, you can remove the skin before slicing. When should the dressing be added to the cucumbers? The dressing is added about five minutes before serving. This allows the cucumbers to season without sitting too long in the mixture of water, oil, and vinegar. Can I use lemon juice instead of vinegar? Yes. The recipe allows for the use of lemon juice instead of vinegar. The amount is determined by taste, as the intensity varies depending on the lemon and how tangy you want the salad. Why is sugar added to the dressing? Sugar is included in the ingredient list and helps balance the tartness of the vinegar or lemon juice. One teaspoon is used for the entire amount of salad. Is the tomato mixed with the cucumbers? In the original recipe, the tomato is sliced and used for decoration before serving. It is not necessary to mix it into the salad. Nutritional Values The values below are estimates and refer to the entire recipe, not to an exact serving, as the number of servings is not specified. The calculation considers the amount of cucumbers, one tablespoon of oil, one teaspoon of sugar, and one tomato. Dill, garlic, vinegar or lemon juice, and spices may slightly alter the result. For the entire amount: Calories: approximately 320-350 kcal Protein: approximately 7-9 g Carbohydrates: approximately 48-55 g Fats: approximately 13-15 g Fiber: approximately 6-8 g A large part of the salad's volume comes from cucumbers and water. The calories mainly come from oil and sugar, while the other ingredients contribute less to the total energy value. For exact values per serving, a clear number of servings and measured quantities for salt, dill, vinegar, and tomato would be needed. Storage and Reheating The salad is best when freshly seasoned. If there are leftovers, cover the bowl and store it in the refrigerator, but keep in mind that the cucumber slices will release water and may lose their crispness. Ideally, keep the cucumbers and dressing separate when you want to prepare the salad in advance. The dressing is added about five minutes before serving, according to the recipe steps. There is no need for reheating, nor is it recommended, as the salad is served cold. Leftovers can be consumed cold, but it is preferable to serve them as soon as possible after preparation.

Cucumber salad

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