Green cucumber salad

Fresh Green Cucumber Salad – A Flavor Explosion Perfect for Barbecues

Preparation time: 10 minutes
Chilling time: 30 minutes
Number of servings: 4

When it comes to summer meals, nothing compares to a fresh green cucumber salad to complement a barbecue. This simple and quick recipe is not only delicious but also full of freshness, making it ideal to accompany meat, fish, or even grilled vegetables. Additionally, it is a healthy option, rich in vitamins and minerals, being an excellent choice for a balanced diet.

The history of this salad is as simple as its preparation. Cucumbers have been cultivated for thousands of years and are appreciated worldwide for their crunchy texture and refreshing taste. This salad has become a classic accompaniment to meals, providing a perfect contrast to heavier dishes, such as those cooked on the grill.

Ingredients:
- 4 green cucumbers (preferably larger and slightly overripe for better texture)
- A bunch of fresh dill
- 1 bay leaf
- Salt (preferably flavored salt)
- 1 head of garlic
- 1 teaspoon of olive oil
- 1 cup of water
- Freshly ground pepper
- 1 teaspoon of vinegar (or lemon juice)

Preparation:

1. Boil the water with the bay leaf: In a small pot, bring a cup of water to a boil with a bay leaf and a pinch of salt. Let it boil until the first bubble, so the bay leaf's aroma infuses the water. This step is essential as it will add a subtle yet complex note to your salad.

2. Prepare the dill: Meanwhile, wash the dill well and chop it finely. Its fresh aroma will give the salad an irresistible taste.

3. Peel the cucumbers: Peel the cucumbers if you prefer a more delicate texture. Then, slice them thinly or cube them, depending on your preference, and place them in a large bowl.

4. Prepare the dressing: In a small bowl, peel and crush the head of garlic. Add salt, pepper, olive oil, and vinegar (or lemon juice) and mix well to obtain a homogeneous paste. This dressing will be the base of the salad's flavor, so feel free to adjust the seasonings to your liking.

5. Combine the ingredients: After the bay leaf water has cooled, add the chopped dill and mix well. Then, pour this mixture over the cucumbers and gently stir until all the ingredients are well incorporated.

6. Chill the salad: Cover the bowl with plastic wrap or a lid and let the salad chill for about 30 minutes. This step will allow the flavors to develop and integrate perfectly.

Serving: Serve the cucumber salad as a side dish alongside grilled chicken, pork chops, or fish. It is also delicious on a slice of toasted bread, as a light bruschetta.

Variations: If you want to add a touch of freshness, try adding a mashed fresh tomato (or puree) over the cucumber brine. This will bring a vibrant color and a delicious taste. You can also add finely chopped bell pepper or red onion for extra texture.

Nutritional benefits: Cucumbers are low in calories, providing only 16 calories per 100g. They are an excellent ingredient for hydration, having a high water content, while dill adds a dose of antioxidants and vitamin C.

Frequently asked questions:
- Can I use smaller cucumbers? Yes, but make sure they are well washed and peeled.
- What else can I add to the salad? You can experiment with feta cheese or olives for an extra flavor boost.
- How long can the salad be kept? It is best consumed fresh, but it can be stored in the refrigerator for 1-2 days.

This green cucumber salad is an excellent choice for any meal, bringing a note of freshness and an irresistible taste. Feel free to experiment and adapt the recipe to your liking!