Cucumber Salad

This recipe is a summer favorite of my family. It’s light and refreshing and made from seasonal ingredients. I always make it for things like barbecues. It pairs nicely with anything from chicken to fish to steak.

To start with decide how much salad you wanna make. If it’s a little then use the lower end of the ingredients, if it’s a lot then  use the higher end. In this salad you want a ratio of 2/3 cucumber and 1/3 for both tomato and onions. You’ll want significantly less garlic then the other three ingredients.

What you’ll need:

2-6 cucumbers (peeled)

1-3 tomatoes

1/2-1 onion

1-3 cloves garlic (the small prices not the whole head) 


Black Pepper

Italian seasoning


White vinegar 


After peeling the cucumbers soak them for 10 to 15 minutes in cold water. This cuts any bitterness that might be in them. 

Once this is done shake the excess water off them and place them in a new bowl. Let them dry a little while you chop the onion and tomatoes. Add these to a large bowl together. 

Chop the cucumbers and add them to the same bowl. Now it’s time to take out some frustration. 

In order to get the garlic peeled lay it on your cutting board and grab a flat spoon. Lay the spoon on top of the garlic and hit it with the heel of your hand. The garlic will get smashed (not too hard you don’t want paste) and its easier to peel. 

Once all the peels have been removed mince the garlic. An easy way to do this is to chop it into small pieces than rest the tip of your knife on the cutting board and hold the handle at a flight angle upwards to allow for maneuverability. Then bring your knife up and down (keeping the tip on the board) and work it around through the garlic. This will break up any big prices left. Add the garlic to the bowl.  

With all of the main ingredients in the bowl stir them together gently with a spoon. 

Add a pinch if salt and pepper to taste. Add more Italian seasoning (you can substitute parsley, oregano, and basil) so you can see it inside the salad. Gently mix together. 

Add vinegar to coat the salad and pool just a little on the bottom. You don’t want your salad swimming in it. 

Add sugar to sweeten it up. Depending on your taste add a spoonful or more by sprinkling it over the salad and mixing in. 

Serve room temp or chilled. 

Refrigerate leftovers.                        -Alyssa-

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