Ingredients and Weight:
- 4 medium-sized cucumbers (about 2 pounds), peeled and sliced
- 1 red onion, thinly sliced
- 1/2 cup of fresh mint leaves, chopped
- 1/4 cup of white wine vinegar
- 1/2 cup of olive oil
- 2 tablespoons of sugar
- 1 teaspoon of salt
- 1/4 teaspoon of pepper
Preparation Time:
- Preparation Time: 20 minutes
- Cooking Time: None (this is a cold salad)
Difficulty Level:
Level 2: Moderate. Simple slicing and mixing, but requires attention to detail in seasoning.
Preparation Method Steps:
- Prepare the cucumber: Peel the cucumbers and slice them into thin rounds. Set aside.
- Prepare the onion: Thinly slice the red onion. Set aside.
- Prepare the dressing: In a small bowl, combine white wine vinegar, olive oil, sugar, salt, and pepper. Mix well and set aside.
- Combine ingredients: In a large bowl, combine cucumber slices, red onion slices, and chopped mint leaves.
- Add dressing: Pour the dressing over the cucumber mixture and toss gently to combine.
- Refrigerate: Refrigerate for at least 30 minutes before serving to allow flavors to blend.
Nutritional Information:
(Per serving - assuming 8 servings)
- Calories: 150
- Fat: 12g
- Carbohydrates: 9g
- Protein: 2g
- Fiber: 3g
Dish Characteristics:
- Refreshing and light, perfect for hot summer days.
- The combination of cucumber, red onion, and mint leaves provides a unique flavor experience.
- The vinegar and olive oil dressing adds a rich, yet not overpowering flavor to the salad.
User Comments:
- "This is such a refreshing salad! The combination of flavors is so unique and delicious." - John Doe
- "I love the crispness of the cucumber and the freshness of the mint in this salad. It's perfect for a summer meal." - Jane Smith
- "This salad is so easy to make but tastes so fancy. It's a great dish to serve at a party." - Michael Johnson
Special Precautions and Tips:
- Use fresh ingredients for best results.
- Adjust seasoning according to taste. Some people might prefer more vinegar or olive oil, so add more or less according to your preference.
- This salad is best served cold, so make sure to refrigerate it for at least 30 minutes before serving.
