\nPrep Veggies: <\/strong>Add the cucumber, red onion, and cherry tomatoes to a large bowl.<\/span><\/p>\n<\/li>\n\nMake Dressing: <\/strong>In a small bowl, whisk together the white vinegar, oil, kosher salt, oregano, dill, and granulated garlic.<\/span><\/p>\n<\/li>\n\nToss: <\/strong>Pour the vinaigrette over the vegetables and toss to coat.<\/span><\/p>\n<\/li>\n\nRest:<\/strong> Let the salad rest on the counter for 30-60 minutes before serving, tossing occasionally. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
Feel free to use fresh herbs and minced garlic instead of dried herbs and garlic powder.<\/span><\/p>\n<\/div>\n\n
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Calories: <\/span>85<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>5<\/span>g<\/span><\/span>Protein: <\/span>1<\/span>g<\/span><\/span>Fat: <\/span>7<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>Trans Fat: <\/span>0.03<\/span>g<\/span><\/span>Sodium: <\/span>393<\/span>mg<\/span><\/span>Potassium: <\/span>168<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>2<\/span>g<\/span><\/span>Vitamin A: <\/span>166<\/span>IU<\/span><\/span>Vitamin C: <\/span>9<\/span>mg<\/span><\/span>Calcium: <\/span>21<\/span>mg<\/span><\/span>Iron: <\/span>0.4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n
Be sure to rate it, leave a comment and save it so you can make it again. Show off your awesome results on social by tagging @girlscangrill<\/span><\/span><\/div>\n<\/div>\n<\/div>\nWhat you\u2019ll need<\/h2>\n\nCucumber: <\/strong>Sliced into half-moons or rounds, about 2 cups. Any slicing cucumber works (english cucumbers, persian cucumbers or pickling cucumbers). If you want them super thin, use a mandoline.<\/li>\nRed Onion: <\/strong>Thinly sliced, about 1\/8 inch. The thin slice matters here. It softens the bite so it doesn\u2019t overpower the salad.<\/li>\nCherry Tomatoes: <\/strong>Halved. I use cherry tomatoes instead of Roma or slicing tomatoes because they hold their shape and don\u2019t water down the dressing the way juicier tomatoes will.<\/li>\nWhite Vinegar: <\/strong>The acid base for the vinaigrette.<\/li>\nOil: <\/strong>Any neutral or light olive oil works.<\/li>\nKosher Salt, Oregano, Dried Dill, Granulated Garlic: <\/strong>The seasoning blend. Fresh herbs work fine too if you want to swap in fresh oregano or dill.<\/li>\n<\/ul>\nSubstitutions: <\/strong>Swap red onion for shallot if you want something milder, or use apple cider vinegar in place of white vinegar for a slightly softer tang.<\/pre>\nSee the full recipe card above for servings and a full list of ingredients<\/em>.<\/p>\nHow to Make Cucumber Salad<\/h2>\n This one doesn\u2019t touch the grill. It\u2019s a make-ahead side you can prep while everything else is cooking outside.<\/p>\n
Step 1: Prep the vegetables<\/h3>\n Slice the cucumber, thinly slice the red onion, and halve the cherry tomatoes. Add all three to a large bowl.<\/p>\nStep 2: Make the vinaigrette<\/h3>\n In a small bowl or jar, whisk together the white vinegar, oil, kosher salt, oregano, dried dill, and granulated garlic until combined.<\/p>\nStep 3: Toss<\/h3>\n Pour the vinaigrette over the vegetables and toss until everything is evenly coated.<\/p>\nStep 4: Let it rest<\/h3>\n Let the salad sit on the counter for 1 hour before serving. This gives the cucumber and onion time to soak up the dressing and mellow out.<\/p>\n
How to Serve Cucumber Salad<\/h2>\n Serve it straight from the bowl alongside grilled meats. It\u2019s a natural fit next to anything smoky or char-grilled since the acidity cuts through richer flavors.<\/p>\nStorage<\/h2>\n This salad is best made close to serving. You can refrigerate leftovers, but the oil in the vinaigrette will solidify when chilled, which changes the texture. If you\u2019re making it ahead, I\u2019d rather make it about an hour before serving and let it sit at room temperature than refrigerate it. <\/p>\n
If you want to work really far in advance, slice all of the veggies and refrigerate them for 1-2 days. Then, toss in the dressing an hour before serving. <\/p>\n
If you do refrigerate the salad, store it in an airtight container in the refrigerator. then, let it sit out for 20-30 minutes before serving so the oil loosens back up.<\/p>\n
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