Cold Cucumber Salad is a refreshing summer side made with crisp cucumbers, white wine vinegar, olive oil, honey, and fresh herbs.

Scale

3 English cucumbers (thinly sliced)

1/2 teaspoon Kosher salt

1/3 cup white wine vinegar

1/4 cup olive oil

1 tablespoon honey

1/4 teaspoon freshly ground black pepper

Fresh dill or parsley, chopped

1. Add sliced cucumbers to a bowl and toss with kosher salt. Refrigerate 30 minutes.

2. Drain cucumbers in a colander and pat dry.

3. Whisk vinegar, olive oil, honey, and black pepper in a clean bowl.

4. Add cucumbers and fresh herbs. Toss until coated.

5. Serve immediately or refrigerate up to three days.

Salt removes excess moisture for better crunch.

Serve chilled for best texture.

Drain excess liquid before serving leftovers.